Balaboosta's Jewish Flanken Recipe

This recipe is loosely based on a recipe which I found online at alaboostablogspot.com. It is great. I have changed it a bit to make it easier. I make this in a glazed clay pot but a heavy dutch oven will do. A balaboosta is yiddish for an "excellent homemaker..and more"-there is no exact translation. This recipe serves 2-4 people only. Double or triple for more. Flanken is very similar to shortribs ( its cross cut).

• Ready In: 3 hrs 30 mins
• Serves: 2-4

Ingredients

• 2  lbs  beef short ribs, flanken cut
• 1 (28 ounce) can crushed tomatoes
• 1  large onion, chopped
• 4 -5  garlic cloves, minced
• 1  tablespoon parsley
• 1 1⁄2 teaspoons thyme
• 1⁄2 teaspoon red pepper flakes
• 1  tablespoon brown sugar
• 1 1⁄2 tablespoons lemon juice
• 2  teaspoons Worcestershire sauce
• 2  tablespoons  extra light olive oil
•  salt & pepper
• 1  cup hot water

Directions

1. 1. Sprinkle the meat well, with salt and pepper, on both sides.
2. 2. Heat oil in deep heavy pan and sear meat on both sides. Set meat aside.
3. 3. In same oil sauté onion until golden.
4. 4. In same oil add and sauté garlic for about 1 minute.
5. 5. Add parsley, thyme, pepper flakes, crushed tomatoes ( with juice), lemon juice, Worcestershire and brown sugar. Mix and bring to a slow simmer.
6. 6. Preheat oven to 300 degrees F.
7. 7. Pour 1/2 of sauce into heavy dutch oven. Place meat over. Pour other 1/2 of sauce over. Pour hot water over. Cover.
8. 8. Cook in oven for at least 3 hours ( more is better) or until the meat is very soft. . Check periodically and add water if flanken if needed.