Sweet-And-Sour Flanken

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READY IN: 4hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large heavy-bottomed stockpot, combine all braising ingredients.
  • Bring to a boil, then reduce to a simmer and cook, skimming any foam that forms until meat is tender but not falling off the bone, about 2 1/2 to 3 hours.
  • Remove meat and set aside.
  • Simmer remaining liquid another 15 minutes to reduce.
  • Meanwhile, in a large saucepan, prepare sauce by combining cider and red wine vinegar and honey.
  • Bring to a a boil then add carrots and shallots and cook at a boil until soft, but not fully cooked, about 10 minutes.
  • Add wine.
  • Once braising liquid in stockpot has reduced, use a slotted spoon to remove and discard solids, then carefully pour liquid through a mesh strainer and into saucepan with vinegars and honey.
  • Bring liquid to a simmer and cook until it is thick enough to coat the back of a spoon, about 20-30 minutes.
  • Season with salt and pepper.
  • Add flanken, cover pot and cook until sauce is coating meat, about 15 minutes.
  • Serve flanken over egg noodles or kugel.
  • Accompany with a basket of toasted challah, honey and sea salt.
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