Nasal flanken, or flanken, is a traditional Jewish dish that dates back centuries and can be seen as the emblem of classic East European Jewish cuisine. It is a form of braised short ribs, served with potatoes and fried onions, and is typically made for special occasions or served as a Sunday dinner dish in many Ashkenazi-Jewish households.
The dish is composed of rib-cut beef short ribs boiled in a beef based broth along with onions, garlic, and various seasonings. The ribs are generally cut across the bone into smaller pieces and can be either boneless or bone-in. The meat is first seared in oil in a large stockpot and then braised in the broth until it is very tender. Flanken is then plated with boiled potato or kasha and fried onions, often with additional spices such as paprika, caraway, and black pepper.
Flanken can also be prepared as a soup of sorts, with the beef pieces cooked and served in the beef broth with carrots, celery, onions and other vegetables. The result is a hearty and comforting soup, often served with boiled potatoes or egg noodles, and some prefer matzah balls to add a more traditional feel to the dish.
Flanken has a long and storied history, going all the way back to Biblical times. It was a favored dish of the Jewish kings, who enjoyed a succulent cut of beef from the herds that their people grazed. Flanken can be found in both ancient and modern Jewish texts, including the Babylonian Talmud and even in the writings of those who were in Nazi concentration camps in the 1940s.
Flanken is not just a delicious dish, but it is also an important part of Jewish history and culture. The dish has been part of the Jewish Holidays for centuries, including Passover and Shabbat. It has been served in Jewish households as a family meal, with the flavor and aroma of simmering meat adding to a feeling of warmth and comfort.
Overall, it is no wonder that Flanken has been around for so long. This beloved dish continues to remain an integral part of Jewish culture, with each generation of Jews enjoying their own special version of the recipe. Whether served as a side dish or simply as a main course, flanken is an unmistakable part of traditional East European Jewish cuisine, a symbol of comfort and familiarity that is passed down and cherished through the generations.
