Best Sweet And Sour Flanken Recipes

Sweet-And-Sour Flanken image

Provided by gregory schulte

Categories European

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 17

12 pieces beef flank steak, cut to 3 bones each (a strip of beef cut from the chuck end of the short ribs)
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 peppercorn
2 cups port wine or 2 cups manischewitz concord grape wine
4 cups red wine
4 cups chicken stock
1 cup cider vinegar
1 cup red wine vinegar
1 (12 ounce) jar honey
3 cups diced carrots
3 cups dices shallots
2 cups port wine or 2 cups manischewitz concord grape wine
to taste salt and pepper

Steps:

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.

Mel Markon's Sweet-And-Sour Cabbage Soup image

Provided by Alan in SW Florida

Categories Onions

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

12 cups water
1 1/2 lbs short rib of beef
1 head cabbage, cut into 1-inch pieces (about 3 pounds)
1 onion, chopped
1 cup ketchup
1 cup canned tomato, drained and chopped
1/2 cup brown sugar (or to taste)
1/3 cup lemon juice
2 tablespoons sweet paprika
1 -2 tablespoon salt

Steps:

Boil meat in water using a stainless steel or enameled kettle. Skim froth as it rises; then simmer for 1 hour, Transfer meat with a slotted spoon to a cutting board and trim away bones and fat. Skim fat off broth.
Cube meat into small pieces then add back to broth. Add remaining ingredients and simmer for 30 to 60 minutes.