Ingredients
- 3 lbs Boneless Flanken Strips
- 2 cups dry red wine (Cabernet or Merlot)
- 1 cup beef broth
- 1 large onion, sliced
- 6 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt, pepper, and olive oil
Instructions
- 1
Season flanken generously with salt and pepper. Heat oil in a heavy Dutch oven over high heat.
- 2
Sear flanken in batches until deeply browned on all sides, about 3–4 minutes per side. Remove and set aside.
- 3
In the same pot, sauté onion until golden, about 8 minutes. Add garlic and tomato paste, cook 2 more minutes.
- 4
Pour in wine and scrape up all the browned bits. Add broth, thyme, and bay leaves. Return flanken to pot.
- 5
Cover and braise in a 325°F oven for 3 hours, until fork-tender. Skim fat, adjust seasoning, and serve.
Butcher's Tip
Make this Friday morning. It only gets better as it sits. Reheat covered on the blech for Shabbos lunch.
Used in this recipe
Boneless Flanken Strips
