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Forum -> Yom Tov / Holidays -> Pesach
What to do with boneless flanken?



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amother
OP


 

Post Thu, Mar 30 2023, 11:45 pm
DH bought a bunch of it. It looks like minute steaks, not a large roast.

Aside from chulent, what should I do with it?

I got a Ninja foodie that has a sous vide function, would this be a good candidate for that?
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ra_mom




 
 
    
 

Post Thu, Mar 30 2023, 11:47 pm
Make boneless spare ribs
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amother
Vermilion


 

Post Thu, Mar 30 2023, 11:49 pm
Busy in Brooklyn had a delicious tomato vm cabbage soup with shredded flanken in it
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amother
Rose


 

Post Thu, Mar 30 2023, 11:49 pm
You can make yapchik
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amother
OP


 

Post Fri, Mar 31 2023, 12:16 am
ra_mom wrote:
Make boneless spare ribs


RaMom, that sounds delicious! Do you have a recipe? And would this freeze well, or should I freeze the meat raw and make it on erev YT?
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ra_mom




 
 
    
 

Post Fri, Mar 31 2023, 12:35 am
amother OP wrote:
RaMom, that sounds delicious! Do you have a recipe? And would this freeze well, or should I freeze the meat raw and make it on erev YT?

I think it can freeze ok. Delicious straight out of the oven of course.
Lay onions on bottom of pan, meat on top. Pour a drop of water around the sides. Rub meat with olive oil and heavily season both sides with salt (if you used garlic, crush and add that here). Cover and bake at 325 for 2.5 hours. Uncover, higher oven temp to 425. Pour over your favorite sauce and place back into the oven, uncovered, for 30 minutes.
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amother
Yellow


 

Post Fri, Mar 31 2023, 12:49 am
I use it for yapchik
I also make it for the Seder every year...it is heavenly...
(though many times I actually buy the short ribs which is flanken but still attached to the bone)

Fry some onions then brown the meat.....add a can of tomato sauce, some salt and pepper and let it simmer for a bit
quarter some yukon gold potatoes in a pan, pour over the tomato meat mixture and bake on low for hours...
The potatoes are soft and creamy and the meat melts in your mouth!
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amother
Birch


 

Post Fri, Mar 31 2023, 1:38 am
You can put it into veggie soup (in a net bag) and then blend the soup and as the shredded meat back in to the bowls when serving it

I did this for sedarim with a different meat and I’ve made a recipe from Miriam pascals real life kosher cooking book that calls for it
It’s delicious if you use those ingredients on pesach (broccoli and mushrooms which we don’t) squash carrot sweet potato and I don’t remember what else off hand
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Ridethewaves




 
 
    
 

Post Fri, Mar 31 2023, 3:27 am
The ami printed a yummy looking French onion flanken soup
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ynms




 
 
    
 

Post Fri, Mar 31 2023, 6:35 am
https://betweencarpools.com/seder-flanken/
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