Balaboostas Jewish Flanken Recipes

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BALABOOSTA'S JEWISH FLANKEN RECIPE



Balaboosta's Jewish Flanken Recipe image

This recipe is loosely based on a recipe which I found online at alaboostablogspot.com. It is great. I have changed it a bit to make it easier. I make this in a glazed clay pot but a heavy dutch oven will do. A balaboosta is yiddish for an "excellent homemaker..and more"-there is no exact translation. This recipe serves 2-4 people only. Double or triple for more. Flanken is very similar to shortribs ( its cross cut).

Provided by petlover

Categories     Meat

Time 3h30m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 lbs beef short ribs, flanken cut
1 (28 ounce) can crushed tomatoes
1 large onion, chopped
4 -5 garlic cloves, minced
1 tablespoon parsley
1 1/2 teaspoons thyme
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
1 1/2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons extra light olive oil
salt & pepper
1 cup hot water

Steps:

  • 1. Sprinkle the meat well, with salt and pepper, on both sides.
  • 2. Heat oil in deep heavy pan and sear meat on both sides. Set meat aside.
  • 3. In same oil sauté onion until golden.
  • 4. In same oil add and sauté garlic for about 1 minute.
  • 5. Add parsley, thyme, pepper flakes, crushed tomatoes ( with juice), lemon juice, Worcestershire and brown sugar. Mix and bring to a slow simmer.
  • 6. Preheat oven to 300 degrees F.
  • 7. Pour 1/2 of sauce into heavy dutch oven. Place meat over. Pour other 1/2 of sauce over. Pour hot water over. Cover.
  • 8. Cook in oven for at least 3 hours ( more is better) or until the meat is very soft. . Check periodically and add water if flanken if needed.

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