Also, the most delicious one. Or so I’m told. (I never had to try another one.)
This dish is one of the most popular meats on Our Table. Which is surprising, since it’s a Pesach recipe. So many have told me that this is how they cook their flanken all year round, never mind Pesach.
What I love is how it uses simple ingredients yet has amazing results.
Do not rush this recipe. What makes it special is the slow cook method. If you prefer, you can place it in the oven at 200 degrees for about 8 hours (a great way to utilize your oven while you sleep).
Preheat oven to 300°F (no, this is not a typo; cooking at a low temperature is important). Arrange onions in one layer in a 9 x 13- inch pan. Top with flanken. Set aside.
In a bowl, combine orange juice, sugar, dissolved potato starch, salt, wine, oil, and garlic powder. Mix well.
Pour sauce over meat. Cover pan with two layers of heavy duty foil. Make sure it is sealed very well. Bake for 41⁄2 hours.
If you prefer, you can place it in the oven at 200 degrees for about 8 hours (great way to utilize your oven while you sleep).
This meat can be prepared in advance and rewarmed. This works for me. When the meat is cool, the fat congeals and can be removed easily.
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Renee Muller
Renee is a sought-after food and lifestyle stylist and the author of two cookbooks. With dishes and linens as her paint palette, it’s her artistry that weaves a beautiful story in the photos on this site.
OMG This was the best recipe ever!! My flanken was so flavorful and so tender! This might’ be the most delicious recipe I’ve ever made. It smelled delicious cooking all day. 5 YUMS!!
Can you make this with a five bone flanken roast?
Yes.
.????! In your intro you say 200…in the recipe you say 300…which is it? Please clarify.
Either or. Instructions for both are in the recipe
Can you make this recipe with spare ribs?
Yes but do it on 250 overnight tightly covered
Can this be used for a shoulder roast?
Can this be prepared in a crockpot?
Curious if you tried cooking in crockpot and how it worked out
Can this be made with square cut flanken?
Can this be used with Miami ribs??
OMG This was the best recipe ever!! My flanken was so flavorful and so tender! This might’ be the most delicious recipe I’ve ever made. It smelled delicious cooking all day. 5 YUMS!!
What can you substitute after pesach with the potatoe starch?
1
Plus 1
Maybe cornstarch? I always have leftover potato starch, so this works for me!
Followed the recipe and it got way overdone and too sweet. I’d recommend increasing the liquid and possibly eliminating the sugar. A disappointment.
Can I make this with a boneless flanken roast?
Yes it works on any cut that bakes low and slow.
What can be used instead of potato starch for all year round?
Can you use minute steak?
How do I prepare this in advance? Freeze it raw or cooked? And how should I reward it?
How would you make this if using boneless ribs goulash cubes ( I’m in EY)
Make this every pesach and all year round. Sooo soft and delicious.
Is this sweet?
Delicious, made with a boneless flanken roast ,wasn,t too sweet, perfect flavor and texture. thanks
Came out delicious, a big hit!