Boiled flanken

6 servings

Ingredients

Quantity	Measure	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