Classic Kosher Flanken Recipes

CLASSIC KOSHER FLANKEN

Classic Kosher Flanken image

Fork tender, succulent beef is savory, lightly sweet, and perfectly seasoned after braising in the oven in stock, juice, herbs, and aromatics. This is as perfect a dish as can be made, and one that your family and guests will devour.

Provided by Jodi Luber

Time 2h30m

Number Of Ingredients 12

Ingredients

2 lbs. Kosher beef flanken
Kosher salt
freshly ground black pepper
1/4 cup vegetable or canola oil
1 large sweet onion, peeled and quartered
2 cloves fresh garlic minced
3 tbsp. tomato paste ((or a really good squeeze from a tube of tomato paste))
1/2 tsp. dried sage (or any dried herb you like)
2 bay leaves
2 cups beef stock or beef broth
1 cup Kosher grape juice (I use Kedem) (or Kosher wine, if you prefer)
3 carrots large, peeled and cut into 1/2 inch slices (cut on the diagonal)

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.

MOM'S AUTHENTIC KOSHER CHOLENT RECIPE

Mom's Authentic Kosher Cholent Recipe image

This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.

Provided by Sherrie D.

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 10h40m

Yield 8

Number Of Ingredients 11

Ingredients

3 onions, quartered
4 tablespoons vegetable oil
4 pounds chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper to taste

Steps:

In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
Add meat, and brown well on all sides.
Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
Preheat oven to 200 degrees F (95 degrees C).
Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

Nutrition Facts : Calories 1066.5 calories, Carbohydrate 98.3 g, Cholesterol 161 mg, Fat 49.2 g, Fiber 17.3 g, Protein 58 g, SaturatedFat 17.6 g, Sodium 616.1 mg, Sugar 5.3 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.

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