SWEET-AND-SOUR FLANKEN
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
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.
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Kebede Megra
[email protected]This dish was a disappointment. The flanken was dry and the sauce was bland. I won't be making this again.
Yatuwa Elian
[email protected]The flanken was a bit tough, but the sauce was delicious. I'll try it again with a different cooking method.
John Swain
[email protected]This recipe was easy to follow and the flanken turned out great! I will definitely be making it again.
Treasure Billons
[email protected]The flanken was fall-off-the-bone tender and the sauce was delicious. I'll definitely be making this again.
Starfrosh comedy
[email protected]This dish was a bit too sweet for my taste, but I'm sure others would enjoy it.
M Khan S
[email protected]I've made this recipe several times and it's always a hit with my family. The flanken is always tender and flavorful, and the sauce is the perfect balance of sweet and sour.
Rose B.
[email protected]This recipe is a keeper! The flanken was so tender and the sauce was perfect. I served it over rice and it was a delicious meal.
Paula Ellis
[email protected]The flanken was a bit dry, but the sauce was delicious. I'll try it again with a different cut of meat.
Kazim Lilani
[email protected]I tried this recipe last night and it was a disaster. The meat was tough and the sauce was too sweet. I won't be making this again.
Zonash Israr
[email protected]This dish was easy to make and turned out great! The meat was fall-apart tender and the sauce was delicious.
Thomas Petrin
[email protected]I love this recipe! The flanken is always so tender and the sauce is so flavorful. I've made it several times and it's always a crowd-pleaser.
samuel idegbe
[email protected]The flanken was delicious! The sauce was flavorful and the meat was tender. I served it over rice and it was a perfect meal.
SAIMUL HASAN RUBEL
[email protected]This sweet and sour flanken recipe was a hit at my last dinner party. The meat was fall-off-the-bone tender and the sauce was perfectly balanced between sweet and sour. I'll definitely be making this again soon.