Square Cut Soft As Cotton Candy Flanken

  • Cooking and Prep: 5 h
  • Serves: 4
  • No Allergens

Submitted by Sarah Tyrnauer


Our family likes tradition especially on yom Tov we like to eat special meat as Torah says yom tov is about good foods we prepare. I kept trying to get that perfect piece of meat without any processed ingredients added so as to get the original taste of flanken as the word a line sets for something rich on the yom tov or shabos mevorchim menu. So, please swallow and sit down when taking this recipe as just by writing it you will get hungry....

Ingredients (21)


Sauce (optional)

Start Cooking

For the Meat

  1. Bring the meat to room temperature so it cooks evenly. Meanwhile, combine olive oil, kosher salt, garlic cubes and coarse black pepper. With an egg brush (fleishig), brush the meat on all sides and let it marinate while bringing it to room temperature.

  2. Meanwhile, sauté shallots and onion.

  3. Preheat oven to 450 degrees F.

  4. Put meat in a pan, bone down. Cook in the preheated oven until it gets a nice golden color (crust). This step is done to reserve the juice in the meat. Once it turns a little gold, take out of oven. Place onion and shallots underneath the meat and pour the liquid on top. Close the Bekele tightly and return to the oven. Change the oven temperature to 250F and take a nap for 5 hours. Check to see if meat is done by inserting a thermometer or fork.

  5. Let cool. Meat should taste as soft as cotton candy, you should feel its rich meat taste.

For the Sauce

  1. Cook up sauce and place on top of meat when rewarming.

To Serve

  1. Meat can be served with a potato latka or scoop of mashed potatoes underneath with some fresh greens or asparagus on top or side.


You don’t need to be hungry in order to indulge in this plate of meat, because the smell itself will get you craving.

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  • Sury Wertzberger

    When do I add the bay leaf and knob celery?
    Posted by [email protected] |2021-09-02 16:12:28
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