The Most Comforting Flanken You’ll Ever Make
Tender, juicy, and packed with flavor. An easy one-pan recipe that’s perfect for Shabbat or any family dinner.
Ingredients (Serves 6–8)
* 5–6 lbs kosher flanken
* 2 large onions, sliced
* 2 red bell peppers, sliced
* 2 (24 oz / 700 g) jars tomato sauce
* 1 can chickpeas, drained and rinsed
* 2–3 tbsp olive oil
* Optional: 2–3 tomatoes, sliced
Seasoning
* 2 tbsp baharat
* 2 tsp paprika
* 1 tsp ground cumin
* 1 tsp garlic powder
* 1 tsp freshly ground black pepper
* ¼–½ tsp crushed red pepper flakes (for just a gentle kick)
* 1–1½ tsp kosher salt (adjust to taste, since kosher flanken is already salted)
Instructions
1. Preheat the oven to 325°F (160°C).
2. In a large roasting pan, combine the tomato sauce, olive oil, onions, bell peppers, chickpeas, baharat, paprika, cumin, garlic powder, black pepper, crushed red pepper flakes, and salt.
3. Nestle the flanken into the sauce, making sure it’s well coated. If desired, top with sliced tomatoes.
4. Cover tightly with foil and bake for 3½–4 hours, or until the meat is fork-tender.
5. Remove the foil during the last 20–30 minutes if you’d like the meat to brown slightly.
Serve with rice, mashed potatoes, couscous, or fresh challah to soak up every last bit of the delicious sauce.
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