Boiled Flanken

Recipe Ingredients

4 lbs	1816g / 64oz	Flank
2 tablespoons	30ml	Fat
1 1/2		Boiling water
2		Onions
2		Carrots
3		Celery stalks
3 sections		Parsley
1 tablespoon	15ml	Salt
6		Peppercorns

Recipe Instructions

Lightly brown the flank in the fat. Drain. Add the water, onions, carrots, celery, parsley, salt and peppercorns. Cover and cook over low heat 2 hours or until the meat is tender. Strain the stock and serve as soup or use in other dishes. Serve the meat with horseradish. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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