flanken

Short rib cut

Flanken is a cut of beef from the short ribs, sliced across the bones so that each piece contains cross-sections of several rib bones.

The term comes from Yiddish and is associated with Jewish cuisine, where flanken is traditionally braised or used in soups.

Grandma always made her flanken with carrots and onions.

The cut is prized for its rich, beefy flavor when slow-cooked until tender.

cut

crosscut

Perpendicular timber cut

bone-inWith skeleton intact
ribsThoracic bone set
marrowSoft bone interior

shank · chuck · butcher · cleaver · carve · slice · portion · rectangular

braising

slow-cook

Cook gradually with heat

braiseSear, then slow-simmer
simmerCook just under boiling
stewSlow-simmered meat dish

tenderize · crockpot · broth · stock · onions · carrots · celery · garlic · seasoning · collagen

jewish

tzimmes

Sweet braised root vegetables

kugelJewish egg noodle casserole
brisketLower chest of cattle
challahBraided ceremonial Jewish bread

gefilte · knish · shabbat · kosher · seder · matzo · latkes · deli · bubbe

Opposites

cooking method required

flankenfilet mignon

Boneless cut from loin

tenderloin · ribeye steak · strip steak · minute steak · flank steak

meat quality/tenderness

flankenfilet mignon

Boneless cut from loin

tenderloin · prime cuts · Kobe beef · chateaubriand · beef tenderloin

Phrases

flank steakBeef from abdominal muscles
left flankFormation's leftmost section
flanking maneuverAttack from the side
flank attackAssault on the side
right flankMilitary unit's eastward edge
flank speedNaval maximum velocity

Family

flank, flanking, flanks, flanked, flanker

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