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Flanken roast is a cut of beef that comes from the short ribs of the cow. It is also known as cross-cut ribs, Korean-style ribs, or LA galbi. Flanken roast is usually sliced thin across the bones, so each piece has several small pieces of bone in it. Flanken roast is traditionally cooked by braising it in a liquid with onions, garlic, herbs, and wine for several hours until it falls off the bone. Flanken roast is often served with mashed potatoes, rice, or noodles, and a side of vegetables or salad.
Why Flanken Roast is So Good
Flanken roast is one of those dishes that makes you feel cozy and satisfied. It has a rich and savory taste that comes from the combination of beef, bones, and broth. The meat is so tender that you can cut it with a fork, and the bones add extra flavor and texture. Flanken roast is also very easy to make, as you just need to season it, sear it, and simmer it in the oven for a few hours. You can also make it ahead of time and reheat it when you are ready to serve.
Flanken roast is also a great dish to serve for special occasions, such as Shabbat, holidays, or family gatherings. It is a hearty and filling meal that can feed a crowd. You can also customize it by adding different spices, herbs, or sauces to suit your preferences. Some popular variations of flanken roast are barbecue flanken, teriyaki flanken, or sweet and sour flanken. You can also use flanken roast to make soups, stews, or sandwiches.
How to Choose the Best Flanken Roast
When buying flanken roast, you want to look for meat that is fresh, pink, and well-marbled. The more fat there is in the meat, the more juicy and tender it will be. You also want to avoid meat that is gray, brown, or slimy, as these are signs of spoilage. You can buy flanken roast from your local butcher or supermarket, or order it online from kosher meat suppliers.
The typical size of a flanken roast is about 5 to 6 pounds (2.3 to 2.7 kg), which can serve about 6 people. You can also buy smaller or larger pieces depending on how many people you are feeding. You can ask your butcher to cut the flanken roast into thinner or thicker slices according to your preference. Thinner slices will cook faster and have more surface area for browning, while thicker slices will have more meat and bone.
How to Season Flanken Roast
The basic seasonings for flanken roast are salt, pepper, garlic powder, and onion powder. These simple ingredients will enhance the natural flavor of the beef without overpowering it. You can also add other spices or herbs to give your flanken roast more depth and complexity. Some common additions are paprika, cumin, rosemary, thyme, or bay leaves.
To season flanken roast, you want to rub the spices all over the meat on both sides. You can also use oil or mustard to help the spices stick better. You can season flanken roast right before cooking it or let it marinate in the fridge for a few hours or overnight. Marinating will help the meat absorb more flavor and become more tender.
How to Cook Flanken Roast
The best way to cook flanken roast is by braising it in the oven. Braising is a method of cooking that involves searing the meat on high heat and then simmering it in a liquid on low heat for a long time. Braising will make the meat very soft and moist while creating a delicious sauce from the juices.
To braise flanken roast, you need to follow these steps:
- Preheat your oven to 250°F (120°C).
- Heat some oil in a large oven-proof pot or skillet over medium-high heat.
- Sear the flanken roast on both sides until browned, about 4 minutes per side.
- Transfer the meat to a plate and set aside.
- Add some sliced onion and garlic to the same pot and cook until soft, scraping up any brown bits from the bottom.
- Add some tomato paste and stir to coat the onion and garlic.
- Add some beef stock, wine, and herbs and bring to a boil.
- Return the meat to the pot and submerge it in the liquid.
- Cover the pot with a lid or foil and transfer it to the oven.
- Bake for 6 hours or until the meat is very tender and falls off the bone.
- Remove from the oven and let it rest for 15 minutes.
- Slice the meat and serve with the sauce and vegetables.
Flanken Roast Nutrition Facts
Flanken roast is a high-protein, low-carb, and gluten-free dish that can fit into many diets. However, it is also high in fat, calories, and sodium, so you may want to limit your portion size and balance it with other healthy foods. Here is a table that shows the approximate nutrition facts for one serving of flanken roast (about 8 ounces or 227 grams) without the sauce or vegetables:
||% Daily Value
FAQs About Flanken Roast
What is the difference between flanken roast and flank steak?
Flanken roast and flank steak are both cuts of beef that come from the abdominal muscles of the cow. However, they are different in shape, size, and texture. Flanken roast is sliced across the ribs, so it has several small bones in each piece. Flank steak is sliced along the muscle fibers, so it is boneless and flat. Flanken roast is more tender and juicy than flank steak, which is lean and tough. Flanken roast is best cooked by braising, while flank steak is best cooked by grilling or broiling.
How long does flanken roast last in the fridge?
Flanken roast can last for up to 4 days in the fridge if stored properly. You should wrap it tightly in plastic wrap or foil, or place it in an airtight container. You can also freeze flanken roast for up to 3 months. To freeze flanken roast, you should let it cool completely, then transfer it to a freezer-safe bag or container. You should label and date the package and remove as much air as possible. To thaw flanken roast, you should place it in the fridge overnight or use the defrost setting on your microwave.
Can I make flanken roast in a slow cooker or an instant pot?
Yes, you can make flanken roast in a slow cooker or an instant pot. Both appliances use moist heat to cook the meat until it is very tender. To make flanken roast in a slow cooker, you should follow the same steps as braising in the oven, except you should transfer the meat and liquid to the slow cooker instead of the oven. You should cook it on low for 8 to 10 hours or on high for 4 to 5 hours. To make flanken roast in an instant pot, you should follow the same steps as braising in the oven, except you should use the sauté function to sear the meat and cook the onion and garlic. You should then add the liquid and herbs and lock the lid. You should cook it on high pressure for 45 minutes and then release the pressure naturally.
What can I serve with flanken roast?
Flanken roast is a versatile dish that can go well with many sides. Some of the most popular sides to serve with flanken roast are mashed potatoes, rice, noodles, bread, or matzo balls. These starchy foods can soak up the delicious sauce and complement the meaty flavor of the beef. You can also serve some vegetables or salad with flanken roast to add some freshness and color to your plate. Some of the best vegetables to serve with flanken roast are carrots, peas, green beans, broccoli, cauliflower, or cabbage.
How can I make my flanken roast more tender?
Flanken roast is already a tender cut of beef because it has a lot of fat and connective tissue that melt during cooking. However, if you want to make your flanken roast even more tender, you can try some of these tips:
- Marinate your flanken roast before cooking it. Marinating will help break down some of the tough fibers and infuse more flavor into the meat.
- Sear your flanken roast on high heat before braising it. Searing will create a crust on the surface of the meat that will lock in moisture and prevent it from drying out.
- Cook your flanken roast low and slow in a moist environment. Cooking at a low temperature for a long time will allow the collagen and gelatin in the meat to dissolve and create a silky texture.
- Let your flanken roast rest after cooking it. Resting will allow the juices to redistribute throughout the meat and make it more moist and succulent.
How can I make my flanken roast more flavorful?
Flanken roast is already a flavorful cut of beef because it has a lot of fat and bone that impart richness and depth to the dish. However, if you want to make your flanken roast even more flavorful, you can try some of these tips:
- Season your flanken roast generously with salt, pepper, garlic powder, onion powder, and other spices or herbs of your choice. Seasoning will enhance the natural flavor of the beef and add some complexity and interest.
- Brown your flanken roast well on both sides before braising it. Browning will create a Maillard reaction that will produce caramelized compounds that will boost the flavor and aroma of the meat.
- Use a good quality beef stock and wine to braise your flanken roast. Beef stock and wine will provide a savory and acidic base for the sauce that will balance the richness and sweetness of the meat.
- Add some tomato paste, vinegar, sugar, or honey to your braising liquid. These ingredients will add some umami, tanginess, and sweetness to your sauce that will contrast and complement the meaty flavor of the beef.
Is flanken roast kosher?
Flanken roast is kosher if it comes from a kosher animal that has been slaughtered and processed according to Jewish dietary laws. Kosher animals are those that have cloven hooves and chew their cud, such as cows, sheep, goats, and deer. Kosher animals must be killed by a trained person who cuts the throat with a sharp knife in one swift motion, causing minimal pain and bleeding. Kosher animals must also be inspected for any defects or diseases that may render them unfit for consumption. Kosher animals must also be soaked, salted, and rinsed to remove any blood from the meat. Kosher meat must also be separated from dairy products and cooked in separate utensils.
What is the origin of flanken roast?
Flanken roast is a dish that originated from Eastern European Jewish cuisine. Flanken is a Yiddish word that means “side” or “flank”, referring to the cut of beef that comes from the side of the ribs. Flanken roast is also known as tzimmes, which is a stew of meat and vegetables that is traditionally served on Rosh Hashanah, the Jewish New Year. Flanken roast is a dish that reflects the history and culture of the Jewish people, who had to adapt to different climates, ingredients, and cooking methods throughout their diaspora.
How do I store leftover flanken roast?
If you have any leftover flanken roast, you should store it in an airtight container in the refrigerator or freezer. You can keep it in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat flanken roast, you can microwave it on a plate covered with a damp paper towel for a few minutes, or bake it in an oven-safe dish covered with foil for 15 to 20 minutes at 350°F (177°C). You can also reheat it on the stovetop in a pot or skillet over medium-low heat, stirring occasionally.
Can I make flanken roast without wine?
Yes, you can make flanken roast without wine if you prefer or have dietary restrictions. Wine is used to add some acidity and flavor to the braising liquid, but you can substitute it with other liquids that have similar properties. Some possible alternatives are beef broth, apple juice, grape juice, cranberry juice, or vinegar. You can also add some lemon juice or zest to brighten up the sauce.
We hope you enjoyed this article on how to make flanken roast, a delicious and easy Jewish recipe that is perfect for any occasion. Flanken roast is a cut of beef that is braised in a liquid with onions, garlic, herbs, and wine until it is tender and flavorful. Flanken roast is a hearty and satisfying dish that can be served with mashed potatoes, rice, noodles, bread, or matzo balls, and some vegetables or salad. Flanken roast is also a versatile dish that can be customized with different spices, herbs, or sauces.
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