njmom12/13/10




Great flanken on the bone recipe from R.S. Rubin, printed in a local magazine. It's also great for Pesach.






  • SERVING/YIELD
    6-8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #59514

























INGREDIENTS













  • 3 onions peeled and sliced into rounds










  • 4 pieces flanken










  • 1 cup orange juice










  • ½ cup sugar










  • 1 Tbsp potato starch dissolved in ¼ cup cold water










  • 1 tsp salt










  • ¼ cup red wine










  • 2 Tbsp oil










  • 1 tsp garlic powder (optional)










  1. preheat the oven to 300F



  2. arrange onions in one layer of a 9x13 inch pan. Top with flanken. Set aside.




  3. in a saucepan combine the orange juice, sugar, dissolved potato starch, salt, wine, oil and garlic powder if desired.bring to a simmer over medium heat, stirring constantly. Simmer until slightly thickened for about 5 to 10 minutes



  4. Pour sauce over meat. Cover pan with 2 layers of heavy duty foil. Make sure it is sealed very well. bake for 41/2 hours.















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