Flanken With Tart Greens

Preparation info
  • Yield:

    4 to 5

    • Difficulty


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