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    You are in: Home / Community Forums / Kosher & Jewish Cooking / Flanken -- does anyone have great family recipe to share?
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    Flanken -- does anyone have great family recipe to share?

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    Gandalf The White
    Fri Jan 02, 2009 4:58 pm
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    I have a recipe favor to ask ... never got my mother's flanken recipe (she grew up around Warsaw), so I thought I'd see if anyone else might have a family recipe to share ... and that I could use as a base to re-create my mom's flavors ...

    I did check our recipes ... exactly one flanken (sweet and sour), so that's not it. Even when I searched "braised flank steak", there were only 2, and they didn't fit the bill of my memory. I've gone back a ways in the Kosher topics and don't see a flanken topic specifically, so I thought I'd throw it out to the community.

    Thanks in advance for your help ... and I hope this will bring back memories for you, too!!

    Regards,

    GTW
    Oolala
    Sun Jan 04, 2009 6:33 pm
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    I love flanken too. What about asking a kosher butcher? Also, can you describe how it tasted? My Grandmothers put it in soup with barley if I remember correctly. I thought it was also considered short ribs but I am really not certain.
    KOSHER KOOK
    Sun Jan 04, 2009 6:40 pm
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    Yes, flanken is similar to short ribs. Usually the fatty ends of the brisket, it is very fat and adds a lot of flavor but I don't think I have ever used it alone. I add it to my cholent for flavor. Also to beet borscht. It can also be used in soups but remember that it is very fat.
    Gandalf The White
    Sun Jan 04, 2009 9:12 pm
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    Interesting ... thank you, both. I was able to find two sources of additional information: one a short thread on another webiste http://forums.egullet.org/index.php?showtopic=110309&hl= and a modified recipe in Molly Steven's "All About Braising" which mentions this as similar to her Jewish grandmother's recipe for flanken.

    Yes, it can be cooked in a barley soup, but it can also be cooked separately. In fact, one of the posts on eGullet indicates that the cut of meat used for falnken is used by the Koreans for bulgogi, and is also known as the "Miami cut" ...

    You know what they say about asking kosher butchers? "Two butchers, three opinions" LOL ... seriously, I have asked two butchers and got very different responses!

    The most interesting response I've gotten so far from friends is from a Roman Catholic priest, who had many Jewish friends up in the Poconos in PA, and who shared his recipe with me. It was quite good, but not what I was looking for ...

    Will keep looking and report back if I find anything more ... and will definitely post good recipes.
    chia
    Mon Jan 05, 2009 7:32 am
    Forum Host
    my mother used to make it in split pea soup- we never really cared for it so she didn't make it often.
    Mirj
    Mon Jan 05, 2009 7:49 am
    Forum Host
    I have not-so-fond memories of my parents sucking the marrow out of the flanken bones.
    Gandalf The White
    Mon Jan 05, 2009 3:40 pm
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    Geee .... maybe I'm the only one who has fond memories of flanken ... and yes, I remember the marrow bones as well ... icon_eek.gif

    Didn't mean to brink up less than pleasant memories ... next time I'll ask about kreplach icon_wink.gif
    Gandalf The White
    Mon Jan 05, 2009 3:47 pm
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    Oolala wrote:
    Also, can you describe how it tasted? My Grandmothers put it in soup with barley if I remember correctly. I thought it was also considered short ribs but I am really not certain.


    Yes ... first, the taste was like a braised beef. While the cut of meat was "short ribs", it didn't have the cloying sweetness of the barbecue sauce basted short ribs the US seems to love, or the tangy sweetness that soy-based sauces seem to provide. It was much more subtle, meaty ... more eastern European.

    I don't recall having it with split pea soup, but I do remember it with barley soup, although we often seemed to have the soup separately as a soup course and then the flanken, with vegetables, as the main course. The flanken was so moist it had to have been braised, but I don't honestly recall it being cooked with the barley ...
    Oolala
    Mon Jan 05, 2009 4:36 pm
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    Gandalf The White wrote:
    Oolala wrote:
    Also, can you describe how it tasted? My Grandmothers put it in soup with barley if I remember correctly. I thought it was also considered short ribs but I am really not certain.


    Yes ... first, the taste was like a braised beef. While the cut of meat was "short ribs", it didn't have the cloying sweetness of the barbecue sauce basted short ribs the US seems to love, or the tangy sweetness that soy-based sauces seem to provide. It was much more subtle, meaty ... more eastern European.

    I don't recall having it with split pea soup, but I do remember it with barley soup, although we often seemed to have the soup separately as a soup course and then the flanken, with vegetables, as the main course. The flanken was so moist it had to have been braised, but I don't honestly recall it being cooked with the barley ...


    I hated it as a kid because I thought it was boiled meat (very plain) but then again, I hated everything as a kid and it's only as an adult that I really like ALL the things I hated! There are some Jewish style deli's that I have had it in-maybe even Sammy's in NYC. One of my Grandmothers was from Poland and the other was born here but still made Eastern European style food and they were kosher and lived in Brooklyn where you could get everything kosher easily. I am so in the mood for flanken now just thinking about it.

    I've never made it myself. When they say "short ribs" they mean the rib meat on the bones and not the BBQ sauced ribs. I think you want the kind of flanken that is in the soup and I will see if I can find a recipe in one of my Jewish cookbooks.
    Gandalf The White
    Mon Jan 05, 2009 5:14 pm
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    Yes, my mom was from Poland, so the cooking was very good, but very plain, compared to Sephardic Jews or Italian Jews ...

    There was discussion of the Flanken vs English cut ribs, where "flanken" meant a cut across several ribs, so a small amount of bone from each rib, while the English cut was parallel to the ribs, so a single rib provided all the bone in that cut.

    I've found recipes for flanken ribs cooked with beans and barley, with beets/borsht, and with mushrooms. I haven't come across the split pea version. I've also noticed that several of the recipes use dry red wine, which I don't recall my mom using. Guess I'll keep asking around and searching ...

    I'll post the recipes as I get time, just so any other zaar readers have a shorter search ... thanks, everyone!!

    Regards,

    GTW
    Oolala
    Mon Jan 05, 2009 5:18 pm
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    Here are 2 barley soups on Zaar- the non-beef version is a Jewish style barley soup so you could throw some flanken meat and bones into the pot.

    Beef Barley Soup

    and

    Bubbe's Barley and Vegetable Soup

    look what I just found: http://www.cooks.com/rec/search/0,1-0,flanken,FF.html
    Gandalf The White
    Sat Jan 10, 2009 11:37 am
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    Interesting ... I had seen that website, but only looked at the first page ... recipe 12 seems to be pretty close to what I remember my mom doing. Guess I'll have to make it and then start modifying, based on the memories of my taste buds, until I get it right!!

    Thanks, Oolala, and everyone else ... I'll post the starting and ending points ... we'll see what you think!

    Regards,

    GTW
    Gandalf The White
    Sat Jan 10, 2009 12:09 pm
    Food.com Groupie
    OK ... this is NOT your grandmother's flanken recipe ... but for those who don't have fond memories, this updated recipe may be just what the "flanken doctor" ordered ...

    Find the article here: http://www.nytimes.com/2008/12/17/dining/17appe.html?scp=1&sq=flanken&st=cse

    and the recipe here (yes, I'll enter it into zaar's DB, but here is the source):
    http://www.nytimes.com/2008/12/17/dining/171arex.html?ref=dining
    Oolala
    Sat Jan 10, 2009 1:14 pm
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    That NY Times recipe looks great! I would even try it with brisket because (unlike the author of the article) I love brisket and find it juicy and moist if not over-cooked. It's hard to really overcook brisket if you cook it long, it gets tender.

    It's snowing here now and we are due for a big accumulation so I am thinking of reheating some frozen brisket for dinner tonight icon_smile.gif

    I still need to buy some flanken at a local kosher butcher and try something too. We'll share notes!
    Oolala
    Mon Jan 12, 2009 1:48 pm
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    It's official: I bought flanken in Shop Rite supermarket today! I never noticed it there before but maybe now I have flanken on my mind!- I have posted a recipe just now so it is not public yet for a soup with flanken from cooks.com called soup and fleisch (flanken) so I think that is the recipe i will use.
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