Jump to navigation Jump to search
See also: Flanken
- A certain cut of beef used in Ashkenazic Jewish cuisine, made by cutting short ribs across the bone
- 1991 January 4, Mary Shen Barnidge, “Solomons' Choice”, in Chicago Reader:
- Carol's funny story about her son's first efforts at cooking flanken meets with silence from Frances, who confesses ignorance of both the dish and its preparation.
- 2007 October 21, Alex Witchel, “A Counter History”, in New York Times:
- But for aficionados of the real thing, the high-quality, old-school kosher renditions of brisket or flanken or center-cut tongue like silk, the Second Avenue Deli was it.