Best 3 Sweet And Sour Flanken Recipes
Indulge in the delectable flavors of sweet and sour flanken, a classic Chinese dish prepared using beef short ribs. These fall-off-the-bone tender ribs are braised in a tantalizing sauce made from a harmonious blend of sweet and tangy ingredients, creating a perfect balance of flavors. Accompanying this main course is a selection of equally enticing recipes, including the aromatic shiitake and bok choy stir-fry, the refreshing cucumber salad with a hint of sesame, and the comforting egg drop soup. Vegetarian and vegan alternatives are also available, offering a delightful variety for those with dietary restrictions. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC KOSHER FLANKEN
Fork tender, succulent beef is savory, lightly sweet, and perfectly seasoned after braising in the oven in stock, juice, herbs, and aromatics. This is as perfect a dish as can be made, and one that your family and guests will devour.
Provided by Jodi Luber
Categories Main Dish
Time 2h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Bring flanken to room temperature (about 20-30 minutes). Season meat on all sides with salt and pepper. Heat oil in large Dutch oven (medium-high heat) and sear meat on all sides.
- Add onion to the pot with the meat and stir the onion around, scraping up the brown bits on the bottom on the pan. Allow the onion to mix along in the beef juices for a few minutes until the onion starts to separate. Add the garlic and cook for 2 more minutes.
- Add tomato paste and stir everything together. The onions and beef should color somewhat from the tomato paste. Keep stirring, allowing all the ingredients to incorporate and come together. The onions should start to look a little reddish/golden from the tomato paste. Everything should smell divine at this point, but don't crawl into the pot. Trust me, you'll want to.
- Add the beef stock, juice, sage, rosemary, and bay leaves and stir well. Bring to a simmer. Cover the pot and place in the oven for 90 minutes. After 90 minutes, take out of the oven and turn the meat pieces over, so the meat is well-basted. Add the carrots and cover again. Cook for another hour. The meat should be soft enough to shred. Take out of the oven and let the pot sit on the counter covered for another 15 minutes.
- Remove meat and slice on cutting board. Discard bay leaves. Slice and serve immediately with gravy and carrots.
SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
SWEET-AND-SOUR FLANKEN
Flanken and brisket were popular cuts of meat with Jewish immigrants from eastern Europe at the turn of the 20th century, and frequently appear on Jewish holiday menus. From Eric and Bruce Bromberg of Manhattan's Blue Ribbon Restaurant, and posted in The Denver Post.
Provided by gregory schulte
Categories European
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large heavy-bottomed stockpot, combine all braising ingredients.
- Bring to a boil, then reduce to a simmer and cook, skimming any foam that forms until meat is tender but not falling off the bone, about 2 1/2 to 3 hours.
- Remove meat and set aside.
- Simmer remaining liquid another 15 minutes to reduce.
- Meanwhile, in a large saucepan, prepare sauce by combining cider and red wine vinegar and honey.
- Bring to a a boil then add carrots and shallots and cook at a boil until soft, but not fully cooked, about 10 minutes.
- Add wine.
- Once braising liquid in stockpot has reduced, use a slotted spoon to remove and discard solids, then carefully pour liquid through a mesh strainer and into saucepan with vinegars and honey.
- Bring liquid to a simmer and cook until it is thick enough to coat the back of a spoon, about 20-30 minutes.
- Season with salt and pepper.
- Add flanken, cover pot and cook until sauce is coating meat, about 15 minutes.
- Serve flanken over egg noodles or kugel.
- Accompany with a basket of toasted challah, honey and sea salt.
Tips:
- To save time, use pre-sliced flanken ribs. If using whole ribs, cut them into 3-inch pieces across the bone.
- The marinade is essential for tender and flavorful ribs. Be sure to let the ribs marinate for at least 30 minutes, but no longer than overnight.
- When cooking the ribs, sear them over high heat to caramelize the outside. Then, reduce the heat to low and simmer the ribs until they are fall-off-the-bone tender.
- The sweet and sour sauce is the perfect complement to the ribs. Be sure to simmer the sauce until it is thick and flavorful.
- Serve the ribs with rice, potatoes, or noodles. You can also garnish them with green onions, cilantro, or sesame seeds.
Conclusion:
Sweet and sour flanken ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and flavorful, and the sweet and sour sauce is the perfect complement. Whether you are serving them for a family dinner or a party, these ribs are sure to be a hit.
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