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

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