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Serves 8 - 10 people
Ingredients: |
| 3 Lbs |
Flanken (beef short ribs) |
| 4 Lbs |
Carrots – peeled and chunked |
| 4 Lbs |
Sweet Potatoes – peeled and chunked |
| 2 |
Buttnernut Squash – peeled and chunked |
| 2 |
Apples – peeled and Cored, cut in chunks |
| 2 |
16 oz Jars of Honey |
| 6 |
Lemons, juiced |
| 2 |
Lemons, zest |
| 1 |
Large Orange, juiced |
| 1 |
Large Orange, zest |
| 8 |
Pitted Prunes (OPTIONAL) |
| |
Yellow Raisins (Optional) |
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Water to Cover |
| 1 tsp |
Kosher Salt |
| ¼ tsp |
Cinnamon |
| ¼ tsp |
Nutmeg |
| |
| Preparation: |
| 1. |
Place Flanken in a heavy stock pot (that has a tight fitting lid) with just enough water to cover, add salt and bring to a boil. You will have to skim the water after the flaken begins to cook.
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| 2. |
Now is the time to begin peeling. Reduce heat and allow to cook for 30 minutes.
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| 3. |
Add potatoes, carrots, squash, honey, lemon juice, orange juice, the zest of two lemons and the orange zest. Add nutmeg and cinnamon.
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| 4. |
Cover pot and allow to cook one hour.
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| 5. |
Add apples and prunes (only if you love prunes) and raisins. Cook covered an additional 30 minutes – stir occasionally to make sure mixture does not burn.
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| 6. |
Some cooks will add flour or potato starch to thicken the gravy – I do not. After the cooking is done there maybe some remaining liquid which I prefer to drain off.
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| 7. |
The vegetables will have absorbed the flavor while cooking. When all the vegetables are fork tender and the flaken is literally falling off the bone- it’s done.
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| 8. |
You can taste and adjust the sweetness by adding more honey – or make it more tart by adding more lemon rind.
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| 9. |
Remove the flanken. Mash the fruit and vegetables together, add back the flaken and serve. This dish freezes really well.
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