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Home Cooking

Is Braising Necessary for the Flanken cut of Short Ribs?

MinS | Feb 16, 202006:28 AM     5

I have an old recipe for Flanken “Tzimmes” which says to lay the Flanken (thin cut of short ribs) over sweet potatoes, carrots, honey and orange juice and slow cook the dish for hours. It seems counterintuitive to put the meet over the sauce and veggies and not layer it in. I’m wondering if I should quickly sear the meet first but the meat is so thin, I’m nervous that it will dry out. Thoughts?

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