Best 3 Sweet And Sour Flanken Recipes

In the realm of culinary adventures, sweet and sour flanken stands as a tantalizing dish that captivates taste buds with its harmonious fusion of flavors. This delectable beef dish, originating from the Asian culinary landscape, offers a captivating interplay of sweet, tangy, and savory notes that promise an unforgettable dining experience. As we embark on a culinary quest to discover the best recipe for sweet and sour flanken, let us delve into the depths of flavor profiles, cooking techniques, and ingredient combinations that will guide us towards creating a dish that will leave you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET-AND-SOUR FLANKEN

Sweet-And-Sour Flanken image

Flanken and brisket were popular cuts of meat with Jewish immigrants from eastern Europe at the turn of the 20th century, and frequently appear on Jewish holiday menus. From Eric and Bruce Bromberg of Manhattan's Blue Ribbon Restaurant, and posted in The Denver Post.

Provided by gregory schulte

Categories European

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

12 pieces beef flank steak, cut to 3 bones each (a strip of beef cut from the chuck end of the short ribs)
4 whole carrots
2 cups diced tomatoes
1 large yellow onion
1 head garlic, cut in half
1 bunch fresh thyme
1 tablespoon whole black peppercorn
2 cups port wine or 2 cups manischewitz concord grape wine
4 cups red wine
4 cups chicken stock
1 cup cider vinegar
1 cup red wine vinegar
1 (12 ounce) jar honey
3 cups diced carrots
3 cups dices shallots
2 cups port wine or 2 cups manischewitz concord grape wine
to taste salt and pepper

Steps:

In a large heavy-bottomed stockpot, combine all braising ingredients.
Bring to a boil, then reduce to a simmer and cook, skimming any foam that forms until meat is tender but not falling off the bone, about 2 1/2 to 3 hours.
Remove meat and set aside.
Simmer remaining liquid another 15 minutes to reduce.
Meanwhile, in a large saucepan, prepare sauce by combining cider and red wine vinegar and honey.
Bring to a a boil then add carrots and shallots and cook at a boil until soft, but not fully cooked, about 10 minutes.
Add wine.
Once braising liquid in stockpot has reduced, use a slotted spoon to remove and discard solids, then carefully pour liquid through a mesh strainer and into saucepan with vinegars and honey.
Bring liquid to a simmer and cook until it is thick enough to coat the back of a spoon, about 20-30 minutes.
Season with salt and pepper.
Add flanken, cover pot and cook until sauce is coating meat, about 15 minutes.
Serve flanken over egg noodles or kugel.
Accompany with a basket of toasted challah, honey and sea salt.

SWEET AND SOUR SAUCE

Sweet and Sour Sauce image

Traditional sweet and sour sauce that tastes incredible. It is great served with meatballs, tempura, or even over rice!

Provided by NAG_CA

Categories Sauces

Time 12m

Yield 16

Number Of Ingredients 6

Ingredients

¾ cup white sugar
⅔ cup water
⅓ cup white vinegar
¼ cup soy sauce
2 tablespoons cornstarch
1 tablespoon ketchup

Steps:

Place sugar, water, vinegar, soy sauce, cornstarch, and ketchup in a medium saucepan and bring to a boil. Stir continuously until mixture has thickened.

Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g

BALABOOSTA'S JEWISH FLANKEN RECIPE

Balaboosta's Jewish Flanken Recipe image

This recipe is loosely based on a recipe which I found online at alaboostablogspot.com. It is great. I have changed it a bit to make it easier. I make this in a glazed clay pot but a heavy dutch oven will do. A balaboosta is yiddish for an "excellent homemaker..and more"-there is no exact translation. This recipe serves 2-4 people only. Double or triple for more. Flanken is very similar to shortribs ( its cross cut).

Provided by petlover

Categories Meat

Time 3h30m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs beef short ribs, flanken cut
1 (28 ounce) can crushed tomatoes
1 large onion, chopped
4 -5 garlic cloves, minced
1 tablespoon parsley
1 1/2 teaspoons thyme
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
1 1/2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons extra light olive oil
salt & pepper
1 cup hot water

Steps:

1. Sprinkle the meat well, with salt and pepper, on both sides.
2. Heat oil in deep heavy pan and sear meat on both sides. Set meat aside.
3. In same oil sauté onion until golden.
4. In same oil add and sauté garlic for about 1 minute.
5. Add parsley, thyme, pepper flakes, crushed tomatoes ( with juice), lemon juice, Worcestershire and brown sugar. Mix and bring to a slow simmer.
6. Preheat oven to 300 degrees F.
7. Pour 1/2 of sauce into heavy dutch oven. Place meat over. Pour other 1/2 of sauce over. Pour hot water over. Cover.
8. Cook in oven for at least 3 hours ( more is better) or until the meat is very soft. . Check periodically and add water if flanken if needed.

Additional preparation tips

Ensure that your flank steak is properly sliced, cutting it into thinner and uniform strips to ensure even cooking and quicker tenderness.
Be attentive to the flank steak's thin nature, adjusting cooking time to avoid overcooking and toughness, aiming for a pinkish-red center for medium-doness.
Use fresh ginger and minced or grated rather than powdered form to enhance the dish's authenticity and depth of ginger taste.
Make sure to use a water chestnut that has been drained and patted dry before adding it to maintain its texture and prevent it from becoming soggy.
If you don't have access to sesame oil, you can use a combination of peanut oil and sesame oil for a similar rich, nutty taste.
Don't be afraid to adjust the spice level of the dish by adding more or less red chili peppers or substituting them with a less spicy variety.