Flanken Roast

This tender, flavorful flanken roast is ideal for your Passover table. Long, gentle cooking coaxes the meat into fall-apart territory while the seasoning does the rest.

Watch this recipe on Instagram

Made this recipe? Comment on the Instagram post to share how it came out, and save it there for later.

Ingredients

• Flanken roast (boneless ribs)
• Olive oil
• Trader Joe's coffee rub (or salt, garlic, pepper, Traeger rub, and coffee)
• Coke or beer
• Shallots
• Mushrooms
• Fresh garlic
• Red wine
• Date syrup
• Dijon mustard (kosher for Passover if needed, or a touch of horseradish)

Instructions

1. Preheat the oven to 350°F.
2. Drizzle the flanken with olive oil and apply the coffee rub.
3. Sear really well on both sides.
4. Pour the Coke or beer over the meat.
5. Sauté the sliced shallots and mushrooms until translucent, then add the fresh garlic.
6. Add the red wine, date syrup, and Dijon mustard.
7. Cook at 350°F for 1 hour, then reduce to 250°F and continue cooking for 5 more hours, until tender.
8. Remove the liquid with the mushrooms and shallots. Puree half the mixture in a blender, leave the rest whole, and combine the two for the sauce.
9. Let the meat rest before slicing.

Set it in the oven and let time do the hard work.