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.
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