Boneless Flanken with Apples & Honey
An easy Rosh Hashanah main that’s sweet, savory, and basically goes straight into the oven.
Ingredients:
2 large boneless flanken pieces, about 4 kg / 9 lb total
2 Granny Smith apples, sliced
1 large onion, sliced
1/2 cup honey
1/4 cup mustard
2–3 tbsp apple cider vinegar
1/2 cup wine
About 1 tbsp coarse kosher salt
Fresh rosemary and thyme
Place the flanken in a large roasting pan and season with salt. Add the sliced apples and onion.
Mix the honey, mustard, apple cider vinegar, and wine and pour it all over the meat. Add fresh rosemary and thyme.
Cover tightly and bake at 350°F for about 4 hours, or until the meat is very tender. Uncover toward the end and let it roast until nicely browned and caramelized on top.
You can sear the meat first if you prefer, but I personally skip that step and put everything straight into the oven.
Let it rest before slicing and serve with the apples, onions, and all those pan juices on top.
Recipe by Jaia Kiesel
0 comments