Melt-in-Your-Mouth Shabbos Flanken”

Description

Friday Night Flanken Sometimes on Friday night, we’re so full from the challah, soup, fish, and side dishes that by the time we get to the meat, we just want a small, tender, and delicious piece to savor. This recipe couldn’t be simpler — only two ingredients: flanken and salt. Ingredients • Flanken (I ask my butcher to cut it about 2 inches thick, but thinner works too) • About ½ teaspoon salt per piece Instructions 1. Sprinkle the salt evenly over the flanken. Don’t be shy — it’s cooking for a long time, releasing a lot of liquid, so it needs that seasoning. 2. Double-wrap each piece tightly in silver foil. 3. Place the wrapped flanken into a baking pan. 4. Cover the pan well — seal it so the steam stays in. 5. Place it on the hot plate for 3 to 3½ hours. By the time you’re ready, you’ll have soft, juicy, melt-in-your-mouth flanken — perfect for ending the meal on a high note.