Spiced Braised Flanken

Recipe by Naomi Nachman. Serves 10-12
Reprinted with permission from Perfect for Pesach.
Photo by Miriam Pascal.


Spice Rub:

  • 6 Strips Grow and Behold Flanken (around 1lb each)
  • 3 tablespoons brown sugar
  • 2 tablespoons cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon of black pepper


  • 2 cups of barbecue sauce
  • 1 cup of dry red wine


  • Place meat in a large roasting pan and set aside. Heat up a broiler or grill pan.
  • Prepare the spice rub–in a small bowl, combine the brown sugar, cumin, garlic, paprika, cinnamon, rosemary, salt, and pepper. Then, rub over all surfaces of the flanken.
  • Broil or grill the flanken on high for 2-3 minutes/side, then set aside.
  • Preheat the oven to 325 degrees. Prepare the sauce by whisking the barbecue sauce and red wine together, then pour over the broiled flanken.
  • Cover the roasting pan tightly, and bake for three hours.


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