Flanken roast recipe without wine

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Post Thu, Sep 29 2022, 6:47 pm
Anyone have a tried and true one?
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Post Thu, Sep 29 2022, 7:46 pm
Not really a recipe, but is what I do and it’s a winner every single time: I sauté tons of onions, shallots, sliced garlic, add salt and pepper, pour in some homemade chicken stock (bones boiled in salted water an hour or two) and bake on 300-325 for a few hours. Add spices like garlic powder, paprika, Montreal steak seasoning if desired.
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Post Thu, Sep 29 2022, 9:27 pm
Flanken Roast

1/2 cup honey
1/2 cup ketchup or tomato paste
1/2 cup soy sauce
1/4 cup olive oil
3 cloves garlic, minced
3 Tbs. dried rosemarie

Marinate overnight.
Bake at 400 for 1/2 hour, then at 350 for 2 hours.

(Disclaimer - These are the measurements I was given when I got this recipe, but I don't actually measure. I also have made it without marinating overnight when I needed it to get in the oven already.)
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Post Sat, Oct 01 2022, 7:02 pm
Flanken Roast from the Butcher's Cut/Ami

1 (5 lb) boneless flanken roast
1 tablespoon coarse salt
1/2 tablespoon coarse black pepper

1/2 cup ketchup
1/2 cup brown sugar
1/4 cup honey
1/4 cup BBQ sauce
1/8 cup teriyaki sauce
1 tablespoon soy sauce
2 teaspoons liquid smoke (optional)
1 tablespoon mustard
1 garlic clove, crushed
1 teaspoon Sriracha

Place meat in pan. Sprinkle with salt evenly on all sides and let rest on counter 1-2 hours.
Sprinkle black pepper evenly on all sides.
In a bowl mix together sauce.
Pour half of sauce on top of roast, massaging it into the meat.
Preheat oven to 250 F. Cover tightly and bake 7-8 hours, until fork tender.
Remove from oven. Raise oven temp to 325 F. Carefully drain liquid from pan.
Pour remaining sauce over meat and bake uncovered 20 minutes.
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Post Sat, Oct 01 2022, 7:56 pm

This came out amazing!
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