- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
No Allergens specified
No Diets specified
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….
2-4 square cut Flanken or 2 lbs flanken roast
1/2 cup olive oil
1 t Kosher salt
1 T fresh coarse black pepper
3-4 fresh or crushed garlic
2 cups chicken soup
1 cup water
1 cup red wine
2 T soy sauce
Bay leaf
Piece of knob celery
3 shallots, sliced
1 big onion, cut in circles
2 cloves garlic
Dash salt and pepper
1/2 cup ketchup
1/2 cup honey
Squeeze of lemon
1 t garlic powder
1 t mustard
1 t soy sauce
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.
Meanwhile, sauté shallots and onion.
Preheat oven to 450 degrees F.
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.
Let cool. Meat should taste as soft as cotton candy, you should feel its rich meat taste.
Cook up sauce and place on top of meat when rewarming.
Meat can be served with a potato latka or scoop of mashed potatoes underneath with some fresh greens or asparagus on top or side.
How Would You
Rate this recipe?
Please log in to rate
When do I add the bay leaf and knob celery?