Airehead Posted May 2, 2021 Share #1 Posted May 2, 2021 I am reading a recipe to make traditional Yiddish borscht. It calls for a couple pounds of flanken beef. Link to comment Share on other sites More sharing options...
KrAzY Posted May 2, 2021 Share #2 Posted May 2, 2021 I don't think Franklin will be happy if you take his beef, or is it you have a beef with Franklin?? either way.. it just does not sound healthy 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted May 2, 2021 Share #3 Posted May 2, 2021 Flank steak is my best guess. 1 Link to comment Share on other sites More sharing options...
groupw Posted May 2, 2021 Share #4 Posted May 2, 2021 They had to edit so the recipe would be rated PG. Link to comment Share on other sites More sharing options...
Wilbur ★ Posted May 2, 2021 Share #5 Posted May 2, 2021 It is normally a tough fatty meat, most commonly beef short rib. Traditional flanken is cut across the bones rather than separating the bones. 2 Link to comment Share on other sites More sharing options...
Airehead Posted May 3, 2021 Author Share #6 Posted May 3, 2021 1 hour ago, Wilbur said: It is normally a tough fatty meat, most commonly beef short rib. Traditional flanken is cut across the bones rather than separating the bones. That makes sense. Very inexpensive meat with some bone would be correct for traditional borsch. Thank you. 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted May 3, 2021 Share #7 Posted May 3, 2021 16 hours ago, Airehead said: I am reading a recipe to make traditional Yiddish borscht. It calls for a couple pounds of flanken beef. I assume that's "flank steak," a great-tasting, relatvely low-priced, unappreciated cut of steak. Link to comment Share on other sites More sharing options...
Airehead Posted May 3, 2021 Author Share #8 Posted May 3, 2021 7 hours ago, MickinMD said: I assume that's "flank steak," a great-tasting, relatvely low-priced, unappreciated cut of steak. I googled it-- short ribs more like it http://gutomgirl.com/wp-content/uploads/2018/01/IMG_5860-826x1024.jpg Link to comment Share on other sites More sharing options...
Airehead Posted May 3, 2021 Author Share #9 Posted May 3, 2021 http://gutomgirl.com/wp-content/uploads/2018/01/IMG_5860-826x1024.jpg 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted May 3, 2021 Share #10 Posted May 3, 2021 34 minutes ago, Airehead said: http://gutomgirl.com/wp-content/uploads/2018/01/IMG_5860-826x1024.jpg I have also used veal shank but it can yield a little too much fat. 1 Link to comment Share on other sites More sharing options...
AirwickWithCheese Posted May 3, 2021 Share #11 Posted May 3, 2021 36 minutes ago, Wilbur said: I have also used veal shank but it can yield a little too much fat. Flanken Swine 1 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now