Sweet And Sour Flanken Recipes

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.

SWEET AND SOUR SAUCE

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.

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.