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Boiled Flanken

Cuisine: Jewish
Type: Meat
Serves: 6 people

Recipe Ingredients

4 lbs 1816g / 64ozFlank
2 tablespoons 30mlFat
1 1/2   Boiling water
2   Onions
2   Carrots
3   Celery stalks
3 sections  Parsley
1 tablespoon 15mlSalt
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.

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


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