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.
