Flanken is a traditional Jewish meat dish made from cross-cut beef short ribs. The cut is known for its rich flavor and tenderness when slow-cooked. Often braised with onions, garlic, and spices, it is a staple in Ashkenazi cuisine, particularly for Shabbat and holidays.
Making Flanken:
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Traditions and Heritage of Flanken
Flanken
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Frequently Asked Questions
What is Flanken?
Flanken is a cut of beef from the short ribs, typically cut across the bone in thin strips. It's a popular cut in Jewish cuisine, often used in dishes like flanken stew or braised short ribs.
How do you cook Flanken style ribs?
Flanken-style ribs are often braised or slow-cooked to tenderize the meat. Common methods include simmering in a flavorful broth with onions, garlic, and spices, or marinating and grilling for a charred finish.
What's the difference between Flanken and regular short ribs?
The main difference is how the meat is cut. Flanken is cut across the bone (resulting in thin strips with multiple bone pieces), while regular short ribs are cut parallel to the bone (resulting in thicker, single-bone portions).
Is Flanken kosher?
Yes, Flanken can be kosher if it comes from a properly slaughtered and prepared kosher animal. Many Jewish butchers and kosher markets sell Flanken that's been certified kosher.
What are some traditional Jewish dishes made with Flanken?
Traditional dishes include Flanken stew (often with vegetables and sometimes prunes), cholent (a slow-cooked Sabbath stew), and sweet-and-sour Flanken (braised with tomatoes, sugar, and vinegar).
