LIKE BUTTA! SMOKY BBQ FLANKEN ROAST

Smoky Barbecued Overnight Flanken Roast
By Chef Rivky Kleiman

Yield: 6 Servings

Cookbook author extraordinaire, Chef Rivky Kleiman, brings her delicious Smoky Barbecued Overnight Flanken Roast recipe to the Prairie Street Culinary kitchen. Not enough hours in the day? Not a worry. Maximize your time and let the oven do the work overnight while you rest. This no-fuss Overnight Flanken Roast is simple, delicious, and the perfect comfort meal for family and friends.

Ingredients list for the Smoky Barbecued Overnight Flanken Roast

1 Prairie Street Beef Boneless Flanken
1 Tablespoon olive oil
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon celery salt
⅛ teaspoon ground black pepper
½ cup ketchup
½ cup chili sauce
¼ cup brown sugar, packed
2 Tablespoons apple cider or red wine vinegar
2 Tablespoons fish-free Worcestershire sauce
1 teaspoon liquid smoke
¾ teaspoon dry mustard
3 cloves garlic, crushed

Preparation
Preheat your oven to 225°F. Using a paper towel, pat dry your Boneless Flanken.

Prepare your dry spice rub mixture by combining the chili powder, garlic powder, celery salt, and black pepper in a small mixing bowl. Mix well and set aside.

Prepare your barbecue sauce mixture by combining the ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke, dried mustard, and crushed garlic in a mixing bowl. Mix well and set aside.

Cook
Heat a large heavy-bottom skillet on medium to high heat. Rub both sides of your Boneless Flanken with olive oil, and then generously and evenly season the entire roast with your dry spice rub. When your skillet is hot, sear both sides of the roast—about five minutes per side.

When finished searing, transfer your Boneless Flanken into a prepared baking pan. Cover the entire roast with your barbecue sauce mixture. Seal tightly with several layers of heavy-duty foil to ensure no moisture escapes during the cooking process. Place your wrapped baking pan in the center of your preheated oven. Allow to slowly cook for about 14 to 16 hours—or overnight.

Plate
Allow your Smoky Barbecued Overnight Flanken to rest for about ten minutes before slicing against the grain. Serve warm with your favorite side dishes!

Bete’avon!

For more inspiration and to learn more about Chef Rivky Kleiman, please follow her and purchase her cookbooks and spice blends!

Instagram & Facebook: @rivkykleiman_simplygourmet

DISCLAIMER:
©2023 Prairie Street LLC. All rights reserved. Reproduction in whole or in part in any form of Prairie Street Culinary kitchen or its subdivisions without prior written permission from the publisher, Prairie Street LLC, is prohibited. All content in the Prairie Street Culinary kitchen is for entertainment purposes only and we are not responsible for medical advice or typographical errors.

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