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Anybody has a good recipe for flanken?



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laughter




 
 
    
 

Post Wed, Sep 15 2010, 7:02 pm
I want to bake flanken for yomtov night. anybody has a good recipe??
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bnm




 
 
    
 

Post Wed, Sep 15 2010, 7:44 pm
cook in water with some spices, cloves of garlic and slices of onions till soft, about 2 hours. put in a 9x13 baking pan and pour on onion garlic bbq sauce, squirt each peice of meat with a drizzle of honey. 1/2 hour covered, 15 minutes uncovered. you can cook it before yom tov and bake on yom tov or prepare completely in advance and warm on blech
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yentadevosha




 
 
    
 

Post Wed, Sep 15 2010, 7:57 pm
6-8 flanken

1 c kethup
2/3 c. brown sugar
1/4 tsp. salt
pinch of pepper
1/4 c. water

Bake on 350 for 2 1/2 hrs covered, 1/2 hr. uncovered.
Yum!
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STN




 
 
    
 

Post Wed, Sep 15 2010, 9:45 pm
There was a recipe a while back in the mishpacha, however it calls for a rack of flanken, but it is heavenly. I have made it a few times and my guests have eaten it down to the bones.
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est




 
 
    
 

Post Thu, Sep 16 2010, 5:38 am
I've never used it but there was a recipe in mishpacha for flanken soup which looked amazing.
Is flanken similar to chuck meat? What no. is it here in Israel?
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shoshanakukuliev




 
 
    
 

Post Fri, May 11 2012, 3:09 pm
Short ribs- Yummy! I make this every other Shabbat my DH favorite dish. Serve with white rice.

4 pounds boneless beef short ribs (or flanken), cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Directions
Preheat the oven to 300 degrees F. Arrange the short ribs in a 13 by 9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and bake until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.
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