Description
- 2 lbs. beef flanken – TFD strongly prefers American Wagyu flanken
- Kosher salt and freshly-ground black pepper
- ¼ cup corn oil
- 1 large sweet onion such as Vidalia or Walla Walla, peeled and quartered
- 5 cloves fresh garlic, minced
- 3 Tbsp. tomato paste
- 1 ½ tsp. dried sage
- 2 Markut lime leaves (replace with bay leaves if not available)
- 2 cups beef stock combined with 1 Tbsp. beef demiglace
- ½ cup Kosher grape juice
- ¾ cup roasted onion jam
- ⅛ cup slivovitz (preferred) or brandy
- 2 ½ Tbsp. Chipotle hot sauce
- 3 carrots large, peeled and cut into ½ inch slices cut on the diagonal
- ¼ cup minced fresh dill
- ⅛ cup minced fresh tarragon
- ½ cup minced fresh celery leaves
- Thinly-sliced scallions
Ingredients
Scale
- Preheat oven to 350 degrees.
- Bring flanken to room temperature (about 20-30 minutes). Season meat on all sides with salt and pepper. Heat oil in large Dutch oven (medium-high heat) and sear meat on all sides.
- Add onion to the pot with the meat and stir the onion around, scraping up the brown bits on the bottom on the pan. Allow the onion to mix along in the beef juices for a few minutes until the onion starts to separate. Add the garlic and cook for 2 more minutes.
- Add tomato paste and Chipotle sauce and stir everything together. The onions and beef should color somewhat from the tomato paste and Chipotle. Keep stirring, allowing all the ingredients to incorporate and come together.
- Add the beef stock, grape juice, half of the garlic/onion jam, slivovitz, sage, and lime leaves and stir well. Bring to a simmer. Cover the pot and place in the oven for 90 minutes.
- After 90 minutes, take out of the oven and turn the meat pieces over, so the meat is well-basted. Add the carrots and the remainder of the roasted onion jam and cover again.
- Cook for another hour. The meat should be soft enough to shred. Take out of the oven, add most of the fresh herbs and let the pot sit on the counter covered for another 15 minutes.
- Remove meat and slice on cutting board. Discard lime leaves. Slice and serve immediately with gravy and carrots on top of mashed potatoes, garnished wuth remaining fresh herbs and scallions (use olive oil instead of butter and cream in the mashed potatoes to keep it Kosher).
