Easy to prep and foolproof–you’ll love these slow-cooked strips of flanken.
The first time I featured this recipe on my page, I received some feedback:
“I thought you can’t cook meat in the oven for Seder night, it’s roasting, etc. I always thought you have to make everything on the stovetop”. To make sure, I called the Bais Horaah, as I wanted to clear up any confusion. Yes, you cannot roast meat uncovered in a dry method. But if it’s cooked in a liquid and covered the whole time, it’s not a problem. Of course, always ask your own LOR if you have any specific questions or concerns.
Now for the actual meat. It’s simple as can be and wow.
Start by laying some sliced Spanish onions in the bottom of the pan and placing the strips of flanken on top.
Next, you’ll want to cover the meat with my coffee rub. If you don’t use these spices on Pesach, it doesn’t really matter. Make a spice mixture using whatever you do use. It doesn’t matter so much.
You can shmear first with a little oil to help it stick if you like.
Next, add the red wine. I like a red sweet wine. Matouk Kal is usually my go-to for my wine cooking needs over Pesach.
Add a little water too. Cover and bake at 300°F… in a regular oven, this will take 3-4 hours. My oven is a little weaker on Pesach so I bake for 4-5 hours.
Seder Night Boneless Flanken
Ingredients
- 1 Spanish onion, sliced
- 4 strips boneless or bone-in flanken
- ¼ cup red wine (I used Matouk Kal)
- ¼ cup water
Coffee Rub:
- 4 tbsp instant coffee (dry granules)
- 4 tbsp sugar
- 4 tbsp kosher salt
- 2 tbsp black pepper
- 4 tbsp paprika
- 4 tsp onion powder
- 4 tsp garlic powder
Instructions
- Preheat oven to 300°F.
- Add onion to the bottom of a baking pan. Top with boneless flanken. Coat with coffee rub–you will not need to use all of it; just cover generously. You can shmear first with a little oil to help it stick if you like.
- Add wine and water to the pan.
- Cover and bake for 3-4 hours (or more, if your oven is packed when cooking for Yom Tov), until meat is tender.
Looks Yum! Is this recipe for boneless flanken only? The picture shows regular flanken.
boneless or bone-in flanken
How long would you bake it if I make a French Roast with this recipe?
Looks really simple and easy – would u do this for a roast as well?
Yes
How many lbs of flanken are you using? I’d love to try this recipe with different cut of beef. Thks!
Looks delicious and easy! Thanks for the recipe! I’m also wondering if you’d do the same for roasts?
Thanks so much! What would be the cooking time if my oven will be on 250?
I would probably estimate 6 hours but please note that every oven is different; we have a post on this here!
Use a slow cooker! Especially if you will need to have one on for Shabbos. Day 1 and 2 you can use it to reheat pre=cooked entrees,/soups, or just fill it with a little water if you don’t want to leave it running on empty till Friday.
See: Pesach While You Sleep
Any replacements for wine? This looks delicious but we have a family member who is allergic to sulfites. Thanks!
Herzog Be-leaf is a certified organic dry wine made with no added sulfites. Or, leave it out.
Would you double the water if leaving it out? Or it’s just for flavor?
Meat will let out its own juices so you should be fine with less liquid. You can double the water, it isn’t much.
I think grape juice can work as well
I would think that you need to have way more liquid to almost cover the meat when you cook it if you’re having it at the seder unless you’re sefardi.
Can I use the Manischewitz concord sweet wine?
If I want to cook it on the stove how many hours would you cook it?
I did this for Shabbos HaGadol as a test– and used 1/2 cup wine plus the water. Also used both boneless and bone-in, the verdict was that the bone-in, while not as soft, was more flavorful. 3 hours in the oven was fine, but the flaken was on its own
How would you make this ahead? Do you remove the bones before serving?
can this be made ahead and frozen?