Soup N Fleisch Flanken Food

CLASSIC KOSHER FLANKEN

Steps:

• Preheat oven to 350 degrees.
• Bring flanken to room temperature (about 20-30 minutes). Season meat on all sides with salt and pepper. Heat oil in large Dutch oven (medium-high heat) and sear meat on all sides.
• Add onion to the pot with the meat and stir the onion around, scraping up the brown bits on the bottom on the pan. Allow the onion to mix along in the beef juices for a few minutes until the onion starts to separate. Add the garlic and cook for 2 more minutes.
• Add tomato paste and stir everything together. The onions and beef should color somewhat from the tomato paste. Keep stirring, allowing all the ingredients to incorporate and come together. The onions should start to look a little reddish/golden from the tomato paste. Everything should smell divine at this point, but don't crawl into the pot. Trust me, you'll want to.
• Add the beef stock, juice, sage, rosemary, and bay leaves and stir well. Bring to a simmer. Cover the pot and place in the oven for 90 minutes. After 90 minutes, take out of the oven and turn the meat pieces over, so the meat is well-basted. Add the carrots and cover again. Cook for another hour. The meat should be soft enough to shred. Take out of the oven and let the pot sit on the counter covered for another 15 minutes.
• Remove meat and slice on cutting board. Discard bay leaves. Slice and serve immediately with gravy and carrots.

CHICKEN SOUP WITH FLANKEN

Steps:

• In a very large pot, combine chicken pieces, flanken and shinbone. Add water to cover, place over high heat and bring to a boil. Reduce heat to medium-low. Carefully remove foam as it forms.
• When there is no more foam, add vegetables in following order: carrot chunks, celery chunks, parsnip, turnip, parsley roots, onion, garlic, leek and zucchini. As vegetables become tender, remove them.
• When all vegetables have been removed, add parsley and dill. Simmer until flanken is very tender, about 2 hours. Discard parsley and dill. Remove flanken and chicken, and set aside. Strain soup, then return meat, chicken and shinbone to pot.
• Before serving soup, remove fat from surface. Add marrow-bone ends, sliced carrots and sliced celery. Place over medium heat, and simmer until vegetables are tender. Remove and discard marrow bones. Remove flanken and chicken; slice and serve separately. Season soup with salt and pepper to taste. Ladle into bowls and serve.

SOUP 'N FLEISCH (FLANKEN)

Steps:

• Grate carrots, celery and onions, and set aside. I blended the soup later so this step is up to you. If you want a creamy soup, no need to grate.
• In a large pot, cover the flanken with water; bring to boil for 2 minutes; then change water to the full amount (4-5 quarts).
• Bring this fresh water with flanken to a boil.
• Add the dried soup mix with contents of seasoning packet enclosed, bouillon cubes and the bay leaf.
• Cook for 1/2 hour.
• Add (grated) vegetables and cook for at least 1 hour on a low flame. I cooked it for 2 hours, stirring occasionally.
• Then add garlic powder or fresh garlic. Salt and pepper, to taste, and add potatoes. Cook for 10-15 minutes more.
• Taste for seasoning and adjust if necessary.
• When ready to serve, remove bay leaf.
• If you want the soup creamy, you may remove veggies to the blender. Be careful for any bones that may have come loose from the short ribs.
• Meanwhile, put the meat into a separate bowl so that you can remove bones and fat and trim into nice chunks.
• Once the veggies are blended, you can add it back to the pot with the soup to mix.
• You may serve in bowls with the meat added or freeze in plastic containers distributing the meat chunks evenly.
• Serve with bread as a meal in one.

SWEET-AND-SOUR FLANKEN

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.

BALABOOSTA'S JEWISH FLANKEN RECIPE

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.