Wash flanken and pat dry. Season with salt, black pepper, paprika, and steak spice, rubbing spices into meat.

Heat oil in an eight-quart pot. Sear meat over a medium-to-high flame, two pieces at a time, for three to four minutes on each side. Add the rest of the ingredients except the parsley, sprinkling some additional Montreal steak spice over the meat.

Cover pot with a lid and bring to a boil. Once boiling, turn the heat to low and braise meat for six to eight hours. The liquid should be simmering very slightly while cooking. Check on the meat every once in a while to make sure the liquid isn’t evaporating.

When done, you can transfer the meat to a nine- by 13-inch (20- by 30-centimeter) pan and keep warm in the oven at 200 degrees Fahrenheit (90 degrees Celsius) until serving.

To serve, arrange meat on a platter. Drizzle with gravy and sprinkle with chopped fresh parsley. (If serving this on Shabbos, make sure the meat is not yad soledes bo when adding the parsley.)