Sweet-And-Sour Flanken Recipe

Name: Sweet-And-Sour Flanken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Braise; 12 pieces beef flank steak, cut to 3 bones each (a strip of beef cut from the chuck end of the short ribs); 4 whole carrots; 2 cups diced tomatoes; 1 large yellow onion; 1 head garlic, cut in half; 1 bunch fresh thyme; 1 tablespoon whole black peppercorn; 2 cups port wine or 2 cups manischewitz concord grape wine; 4 cups red wine; 4 cups chicken stock; Sauce; 1 cup cider vinegar; 1 cup red wine vinegar; 1 (12 ounce) jar honey; 3 cups diced carrots; 3 cups dices shallots; 2 cups port wine or 2 cups manischewitz concord grape wine; to taste salt and pepper

Servings: persons

Braise
12 pieces beef flank steak, cut to 3 bones each (a strip of beef cut from the chuck end of the short ribs)
4 whole carrots
2 cups diced tomatoes
1 large yellow onion
1 head garlic, cut in half
1 bunch fresh thyme
1 tablespoon whole black peppercorn
2 cups port wine or 2 cups manischewitz concord grape wine
4 cups red wine
4 cups chicken stock
Sauce
1 cup cider vinegar
1 cup red wine vinegar
1 (12 ounce) jar honey
3 cups diced carrots
3 cups dices shallots
2 cups port wine or 2 cups manischewitz concord grape wine
to taste salt and pepper

1
In a large heavy-bottomed stockpot, combine all braising ingredients.
2
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.
3
Remove meat and set aside.
4
Simmer remaining liquid another 15 minutes to reduce.
5
Meanwhile, in a large saucepan, prepare sauce by combining cider and red wine vinegar and honey.
6
Bring to a a boil then add carrots and shallots and cook at a boil until soft, but not fully cooked, about 10 minutes.
7
Add wine.
8
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.
9
Bring liquid to a simmer and cook until it is thick enough to coat the back of a spoon, about 20-30 minutes.
10
Season with salt and pepper.
11
Add flanken, cover pot and cook until sauce is coating meat, about 15 minutes.
12
Serve flanken over egg noodles or kugel.
13
Accompany with a basket of toasted challah, honey and sea salt.

1926

kcal

Calories

Fat

169

Carbs

173

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Braise, 12 pieces beef flank steak, cut to 3 bones each (a strip of beef cut from the chuck end of the short ribs), 4 whole carrots, 2 cups diced tomatoes, and more.

Yes, Sweet-And-Sour Flanken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet-And-Sour Flanken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions