Food and prop styling Renee Muller
Photography Hudi Greenberger
My friend’s son is a budding chef. When we were schmoozing about food one day, Eitan described his epic low-and-slow flanken. Tried it and loved it. Thank you, Eitan, for sharing!
- 1 3½–4½-lb (1½–2-kg) three-bone center-cut flanken roast
- 2 Tbsp avocado or canola oil
- 1 Tbsp kosher salt
- 1 Tbsp black pepper
- 1 Tbsp garlic powder
- 1 Tbsp Herbs de Provence
- 1 Tbsp minced onions
Preheat oven to 225°F (105°C).
Pat flanken roast dry and place in a 9x13-inch (23x33-cm) baking pan. Smear roast with oil. Generously season with seasonings. Add water to the pan around the roast, then cover it with a piece of parchment paper. Seal pan tightly with foil.
Bake overnight for 10–12 hours.
Remove from oven to cool. Pour off liquid.
Tip: Reserve the liquid you pour off and refrigerate or freeze it. The fat will rise to the top. Discard the fat and save the beef broth for future use!
(Originally featured in Family Table, Issue 756)
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