RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Boiled Flanken - meat
Prep: 10 min, Cook: 2:00. Serves 8 1 Tbs. vegetable oil 4 lbs. lean meaty flanken 2 cups onions, chopped 1 cup carrots, chopped 1/2 cup celery, chopped 4 celery leaves 4 sprigs parsley 6 whole black peppercorns 4 cups beef stock or water, or a combination of the two Heat oil in a heavy pot (Dutch Oven) over medium high heat. Brown flanken 2 minutes per side. Drain off fat. Add next 6 ingredients and salt to taste. Pour in the stock or water and bring to a boil. Reduce heat to low, cover and simmer gently 2 hours, or until the flanken is very tender and comes away from the bones. Strain broth and discard vegetables. Serve flanken with broth. Per serving: calories 424, fat 17.4g, 38% calories from fat, cholesterol 169mg, protein 58.1g, carbohydrates 5.5g, fiber 1.5g, sodium 524mg. The recommended wines are: Cabernet Sauvignon, Zinfandel, or Pinot Noir. Meals For You.
