4 pounds of lean, meaty flanken* 2 tablespoons of vegetable oil 2 cups of chopped onions 1 cup of chopped carrots 1/2 cup of chopped celery, along with a few celery leaves 4 parsley sprigs Salt 6 whole black peppercorns 4 cups of beef stock
In a large heavy pot just large enough to hold all of the ingredients, brown the flanken in the vegetable oil. Drain off the fat. Add the onions, carrots, celery, parsley, salt, and peppercorns. Pour in the stock or water and bring to a boil. Cover the pot and simmer very gently for 2 hours or until the flanken is very tender and coming away from the bones. Strain the broth and discard the vegetables. Serve the flanken moistened with some of the broth. Makes 4 to 6 servings
* Flanken is the Jewish name given to a cut of chunk with the ribs left in. Think of this dish as Jewish boiled beef dinner.
