Name: Flanken with Tart Greens
Yield: Yield: 4–5 servings
Ingredients: kosher sour dill pickles, coarse salt, grated horseradish, and sharp mustard (for traditional tastes, if desired); Salt and freshly ground black pepper; 1 pound broccoli rabe, cleaned, stems trimmed and cut into bite-size pieces, leaves and florets coarsely chopped (or an equal amount of kale, mustard or turnip greens, or escarole); 2–3 teaspoons minced fresh garlic; 4 pounds lean beef flanken; About 3 tablespoons broth from the flanken; 8 cups beef broth, preferably homemade, or good-quality low-sodium canned; 1 bay leaf; 2 carrots, scrubbed or peeled and quartered; 1 large onion, peeled and thickly sliced; 2 celery stalks, including leaves, if available, quartered; 1 parsley root, peeled (optional); 1 parsnip, peeled and quartered; Salt; ⅛ teaspoon crushed red pepper (optional); 3 large garlic cloves, peeled and crushed; 2 tablespoons olive oil

Preparation info

Yield:
4–5
servings

Difficulty
Complex

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

My grandmother had flanken.

I don’t mean she consumed prodigious amounts of it, or that she served up her superb version often, though both are true.

I refer, instead, to her arms.

Her dark olive skin was perfectly smooth and taut across her elegant face. But the soft flesh from her gently sloping shoulders to her wide, tired feet hung in rounded folds like an old shower curtain.

When she left the house, every bit of that loose flesh was constrained: in heavy