flanken | Imamother

elkayed

Fri, Aug 11 2006, 7:23 am

I put it in a pan with cherrioki sauce from I forget which company and let it bake till soft. You can do the same with ribs. It was delicious.

cindy324

Fri, Aug 11 2006, 10:00 am

Yes I do! it's a big hit in my house.

Use the flanken with the bones, it's worth it trust me!

This recipe is enough for about 8-10 pieces

Sweet and Sour Flanken

1 cup brown sugar
3/4 cup ketchup
1/2 cup water
2-3 tbsp honey
2 tbsp mustard
2tbsp. apricot jam
2tbsp. lemon juice
7 cloves of minced garlic

Mix all ingredients, pour over flanken. Bake in 400 degree oven COVERED for 3 hours. Keep it covered the entire time and check 2 hours into baking to make sure it's not burning, in case ur oven is not calibrated right! (Happened to my friend)

mumsy23

Fri, Aug 11 2006, 10:33 am

Cindy, I just made your spicey fish and first of all, my hands are burning from the peppers!

Second of all - the sauce spritzed out all over and now my oven and floor are glazed in red fish sauce!!!!

third of all - I only cooked it for 40 minutes instead of an hour, it looks ready but I couldn't stand to let it keep spritzing. Do yout hink it will be okay?

Lastly - ITS YUM!!!! I can't wait to serve it tonight!

cindy324

Sun, Aug 13 2006, 7:23 pm

Quote:

I hope it was as big a hit by you than by me!

what do you mean , how did it spritz all over? Did I mention you could cover the pot embarrassed

PinkandYellow

Mon, Aug 14 2006, 7:57 pm

I don't have exact measurements but basically

mainly ketchup (1/2 bowl), bbq sauce (1/5 amt of ketchup about), a quarter sized amt of mustard. also onions and garlic fried or minced garlic. mix together, throw over the meat and bake 1 hr to 1 1/2 hrs depending on oven and how well done you like it.
you also might have to fool around with measurements but it should be a strong ketchup flavor with some bbq suace and once its baked you won't taste the mustard seperate.

chocolate moose

Tue, Aug 15 2006, 6:39 am

maybre I should make that for yomtov instead of stuffed cabbage or brisket, that sounds good.

I think it's a little much for a weekday night meal, though.

cindy324

Tue, Aug 15 2006, 6:50 am

Quote:

maybre I should make that for yomtov instead of stuffed cabbage or brisket, that sounds good.

I think it's a little much for a weekday night meal, though.

I only make it for Yom Tov, or occasionally for shabbos, since it is VERY pricey. A pack of two pieces is about $12-$13. It's DELICIOUS! Just be careful to keep an eye on it, so it doesn't burn, and KEEP IT COVERED! You don't want to ruin $60 of meat!

I've actually made it for during the week once or twice, but used the boneless flanken, which is a bit cheaper, but not as soft, and also I only had to buy enough for my family.

chocolate moose

Tue, Aug 15 2006, 7:11 am

really, cindy, boneless is cheaper?

I am thinking it wouldn't be too expensive in a stir fry or perhaps for rosh chodesh.

for yomtov, there is so much other food, you prob. don't neeed to serve each portion so big.....

mommy24

Tue, Aug 15 2006, 7:43 am

THanks everyone for all your recipes- they sound good and I hope to try some soon.

do you guys think that I can cook it on the stove top instead of baking?

cindy324

Tue, Aug 15 2006, 7:57 am

Yep, boneless is cheaper, it's not as fatty, therefor it comes out not as soft.

I once asked the butcher the difference and he said, the flanken without the bones is like a Ford Taurus, and the flanken with the bones is like a Caddy LOL

It also barely shrinks, if at all, so what you see before cooking, is what you get after.

Yes , on Yom Tov I count on one piece per person and throw in one or two extra just in case someone wants seconds.

Never tried using flanken in a stirfry, but I would think it's quite difficult to cut it into such thin strips, unless you have a really good knife.

mommy24

Sun, Sep 03 2006, 5:13 am

Cindy, I wanted to thank you for the delicious recipe, I made it for Shabbos on the stovetop. It came out great. Even my son who refuses to taste any meat thought it smelled and tasted delicous. THank you!