Best Balaboostas Jewish Flanken Recipes

CLASSIC KOSHER FLANKEN

Steps:

• Preheat oven to 350 degrees.
• Bring flanken to room temperature (about 20-30 minutes). Season meat on all sides with salt and pepper. Heat oil in large Dutch oven (medium-high heat) and sear meat on all sides.
• Add onion to the pot with the meat and stir the onion around, scraping up the brown bits on the bottom on the pan. Allow the onion to mix along in the beef juices for a few minutes until the onion starts to separate. Add the garlic and cook for 2 more minutes.
• Add tomato paste and stir everything together. The onions and beef should color somewhat from the tomato paste. Keep stirring, allowing all the ingredients to incorporate and come together. The onions should start to look a little reddish/golden from the tomato paste. Everything should smell divine at this point, but don't crawl into the pot. Trust me, you'll want to.
• Add the beef stock, juice, sage, rosemary, and bay leaves and stir well. Bring to a simmer. Cover the pot and place in the oven for 90 minutes. After 90 minutes, take out of the oven and turn the meat pieces over, so the meat is well-basted. Add the carrots and cover again. Cook for another hour. The meat should be soft enough to shred. Take out of the oven and let the pot sit on the counter covered for another 15 minutes.
• Remove meat and slice on cutting board. Discard bay leaves. Slice and serve immediately with gravy and carrots.

BRAISED FLANKEN WITH POMEGRANATE

Steps:

• Preheat oven to 325 degrees. Season meat generously all over with salt and pepper. Heat a large ovenproof Dutch oven over medium-high heat. Sear meat in batches until dark golden, 3 to 4 minutes a side. Transfer meat to a platter.
• Add oil to pan and sauté carrots, celery, leeks, garlic and shallot until vegetables are softened and slightly caramelized, about 5 minutes; season lightly with salt and pepper. Add pomegranate juice and wine, and cook, scraping browned bits from bottom of pan, until most of the liquid is evaporated, about 2 minutes. Stir in the stock, thyme, rosemary, bay leaf, cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper. Return meat to pot. Liquid should reach halfway up sides of meat. If not, add a little more stock or water.
• Cover pot and transfer to oven. Cook, turning meat every 30 minutes until fork tender, about 2 hours.
• If you have time, let meat cool and chill overnight. The next day, remove fat from surface, then reheat over low heat. Stir in the pomegranate molasses if using, and sprinkle with pomegranate seeds and cilantro just before serving.