Please enter the email you’re using for this account.
Recently, while grocery shopping, I noticed an extra wide slice of “gourmet flanken” with a lot of beautifully marbleized meat on it. Once I tried it, there was absolutely no going back to regular flanken! This dish is truly Shabbos-Chanukah worthy… It’s so soft and juicy.
4 pieces gourmet bone-in flanken (about 1 pound/450 grams each)
salt, to taste
black pepper, to taste
paprika, to taste
Montreal steak spice, to taste
1–2 tablespoons olive oil
1 large Spanish onion, quartered
6–7 whole cloves garlic, peeled
1/3 cup red cooking wine such as Alfasi Cabernet Sauvignon
2 tablespoons Tuscanini Tomato Paste
1/2 cup Manischewitz Chicken Broth (or water)
1/2 teaspoon dried rosemary (optional)
1/2 cup freshly chopped parsley
Wash flanken and pat dry. Season with salt, black pepper, paprika, and steak spice, rubbing spices into meat.
Heat oil in an eight-quart pot. Sear meat over a medium-to-high flame, two pieces at a time, for three to four minutes on each side. Add the rest of the ingredients except the parsley, sprinkling some additional Montreal steak spice over the meat.
Cover pot with a lid and bring to a boil. Once boiling, turn the heat to low and braise meat for six to eight hours. The liquid should be simmering very slightly while cooking. Check on the meat every once in a while to make sure the liquid isn’t evaporating.
When done, you can transfer the meat to a nine- by 13-inch (20- by 30-centimeter) pan and keep warm in the oven at 200 degrees Fahrenheit (90 degrees Celsius) until serving.
To serve, arrange meat on a platter. Drizzle with gravy and sprinkle with chopped fresh parsley. (If serving this on Shabbos, make sure the meat is not yad soledes bo when adding the parsley.)
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
How Would You
Rate this recipe?
Please log in to rate
Could this be transfered to a crockpot after the initial sear in a pan?