Sweet And Sour Flanken Recipes
SWEET-AND-SOUR FLANKEN
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, and posted in The Denver Post.
Provided by gregory schulte
Categories European
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 17
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
Mel Markon's was an old Southside Chicago delicatessen, which has long since closed. This is the best Jewish-style cabbage soup I've found. Source: Gourmet Magazine December 1980.
Provided by Alan in SW Florida
Categories Onions
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
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