Flanken and brisket were popular cuts of meat with Jewish immigrants from Eastern Europe at the turn of the 20th century, and frequently appear on Jewish holiday menus. From Eric and Bruce Bromberg of Manhattan’s Blue Ribbon Restaurant, makes 6 servings.
Ingredients
BRAISE:
12 pieces flanken (a strip of beef cut from the chuck end of the short ribs), cut to 3 bones each
4 whole carrots
2 cups diced tomatoes
1 large yellow onion
1 head garlic, cut in half
1 bunch fresh thyme
1 tablespoon whole black peppercorns
2 cups port or Manischewitz Concord Grape wine
4 cups red wine
4 cups chicken stock
SAUCE:
1 cup cider vinegar
1 cup red wine vinegar
12-ounce jar honey
3 cups diced carrots
3 cups diced shallots
2 cups port or Manischewitz Concord Grape wine
Salt and freshly ground black pepper, to taste
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 from the bone, about 2 1/2-3 hours.
Remove meat and set aside. Simmer remaining liquid another 15 minutes to reduce liquid.
Meanwhile, in a large saucepan, prepare sauce by combining cider and red wine vinegars and honey. Bring to 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 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.
