What can I say? It's the king of all roasts and the ultimate showstopper!
If you know and love your flanken, this is just a way to elevate it and make it taste even better!
If you live in Montreal, you can find this cut at @boucherie_eden who was the one and only butcher who agreed to make this kind of meat back when I asked them a few years ago! They’ve been selling it since! I must add that their customer service and quality is amazing!
Credits for the recipe goes to my friend who always introduces me to different yummy dishes!
1 flanken roast, in net, about 2.5 lb.
Rub:
1 tbsp kosher salt
1 tsp garlic powder
1 tsp black pepper
1 tbsp oil
Sauce:
2 large onions, thinly sliced
1 cup dry red wine
3 tbsp brown sugar
1/4 cup ketchup
1/4 cup water
DIRECTIONS:
Preheat oven to 220F.
Pat dry your roast using a paper towel. Massage rub on the meat.
Heat a pan on high heat. Add oil. Sear roast on all sides, in oil, to form a crust. Remove the roast and let it rest in an oven safe baking dish or 9x13 aluminium pan lined with parchment paper.
Add onions to that same pan and saute until brown and soft. Add wine and deglaze the pan using a wooden spatula.
Add brown sugar, ketchup and water. Mix until incorporated.
Pour sauce over roast. Cover very tightly and bake for 9 hours. The meat is ready when a fork goes in and out without any trouble.
Enjoy,
Guila
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