Name: Flanken With Tart Greens
Yield: Yield: 4 to 5 Servings
Cuisine: United States
Ingredients: Salt; ⅛ teaspoon hot red pepper flakes (optional); 2 tablespoons olive oil; 1 bay leaf, preferably Turkish; Salt and freshly ground black pepper; 1 parsnip, peeled and quartered; 2 celery stalks, including leaves if available, quartered; 1 parsley root, peeled (optional); 1 pound broccoli rabe, cleaned, stems trimmed and cut into bite-size pieces, leaves and florets coarsely chopped, or an equal amount of trimmed, roughly chopped kale, mustard or turnip greens; 1 large onion, thickly sliced; 8 cups Beef Stock; chicken broth, preferably homemade, or good-quality, low-sodium purchased; 3 large garlic cloves, peeled and crushed; 2 carrots, scraped and quartered; 4 pounds lean beef flanken; kosher sour dill pickles, coarse salt, grated horseradish, and sharp mustard (for traditional tastes, if desired); about 3 tablespoons broth from the flanken; 1 tablespoon chopped garlic

Preparation info

Yield:
4 to 5
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

This dish is commonly translated as “boiled beef,” but it is actually beef long-simmered in water with aromatic vegetables. My grandmother’s method uses a full-bodied beef or chicken broth instead as the cooking medium, along with plenty of earthy vegetables, producing succulent meat as well as a lusty-flavored soup. Though eight cups of broth may seem extravagant, in effect you are borrowing it and returning it deepened by the vibrant flavors of the meat and vegetables, as a husky soup tha