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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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    Sun Jan 25, 2009 1:44 pm Groupie
    I made the soup and my husband LOVED it! It is different from my Grandmother's soup but it was very good. I made some changes to the recipe but they are not published yet. Maybe tomorrow?
    Tue Jan 27, 2009 2:03 pm Groupie
    This is the recipe Soup 'n Fleisch (Flanken)
    Sun Mar 15, 2009 7:26 pm Groupie
    Flanken is too fatty even for me but marrow bones - yum!

    I never put flanken in my cholent, I buy a leaner stewing beef cut or shanks.
    Chef #1380134
    Thu Sep 10, 2009 6:22 pm
    Newbie "Fry Cook" Poster
    It took me years and years to solve the mystery of "flanken" in my grandmother's recipes. My grandparents came from the Ukraine and although everything my grandmother cooked was heavenly, one thing I have always wanted to make is her kreplach for chicken soup. All of the recipes that I have seen have "chopped meat", but what kind of chopped meat? Standing in my local supermarket one day, I overheard two women, with Brooklyn accents, talking about how awful the bagels are here in PA where I have lived for a long time. I stopped to comment and found that one of the women still lived in Brooklyn in the same neighborhood that my grandparents lived in, Brighton Beach. We talked about bagels and the missing bialys which I would give anything to eat a real one. So I ventured to ask her about kreplach and how my grandmother always called the meat inside flanken. The women informed me that the meat inside kreplach is short ribs, cooked until the meat falls off the bone. I was almost in tears after she told me. This made so much sense. My grandmother was always cooking short ribs. I have not tried this yet, but plan to as soon as I can find some time.
    Thu Sep 10, 2009 6:25 pm Groupie
    I had so many relatives from Brighton Beach! My parents went to Lincoln High School. I never lived in Brooklyn but I get really sentimental about it and about flanken!
    Chef #1527743
    Sun Feb 07, 2010 11:38 pm
    Newbie "Fry Cook" Poster
    I've been making Kreplach for many years using my Grandmother's recipe (her 100th birthday is this week!). We have found that the cut of meat is not that important. We usually use chuck, or really any inexpensive stew meat. The key is how you cook it. I season it with some Lowry seasoned salt,white pepper and paprika- then cut up lots of onions, add some water, and roast it (covered) until tender. You'll want it to have some gravy. Grind it all together -the gravy onions, meat, and eggs. (I use 3 eggs to 4 pounds of meat) . Taste to make sure it is salty enough.
    (Don't forget to salt the boiling water).
    Fri Apr 30, 2010 11:27 pm
    Newbie "Fry Cook" Poster
    I have the BEST flanken recipe. Easy and RAVE reviews every time...seriously! Enjoy!!!!

    8 to 9 pounds meaty beef short ribs
    2 tablespoons chopped fresh rosemary
    2 tablespoons chopped fresh thyme
    1 tablespoon coarse kosher salt
    1 tablespoon freshly ground black pepper

    1/4 cup (about) vegetable oil
    2 750-ml bottles Cabernet Sauvignon

    Arrange ribs in single layer in 15x10x2-inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
    Preheat oven to 375F. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours.
    Sat Jun 22, 2013 9:36 am
    Newbie "Fry Cook" Poster
    My mother in law was also from Warsaw and made the best Flanken with Kasha Varnishkes. She made it exactly the way she made chicken soup.

    Rinse the Flanken and salt it and put in a large stock pot. Cover with water bring to simmer. Skim off schmutz. Add salt, one large onion (whole), parsley, dill, pepper, sometimes a beef bouillion cube, celery and carrots later. and she let it cook at a slow simmer for hours till the meat fell off the bones.

    Hope this helps. If anyone else has any additions or suggestions I'd love to hear therm
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