Boiled flanken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Flank |
| 2 | tablespoons | Fat |
| 1½ | quart | Boiling water |
| 2 | Onions | |
| 2 | Carrots | |
| 3 | Celery stalks | |
| 3 | Sprigs Parsley | |
| 1 | tablespoon | Salt |
| 6 | Whole Peppercorns | |
Directions
Lightly brown the flank in the fat. Drain. Add the water, onions, carrots, celery, parsley, salt and peppercorns. Cover and cook over low heat 2 hours or until the meat is tender. Strain the stock and serve as soup or use in other dishes. Serve the m Recipe By : Jennie Grossinger - "The Art Of Jewish