Balaboosta'S Jewish Flanken Recipe

• 2 lbs beef short ribs, flanken cut
• 1 (28 ounce) can crushed tomatoes
• 1 large onion, chopped
• 4 -5 garlic cloves, minced
• 1 tablespoon parsley
• 1 1/2 teaspoons thyme
• 1/2 teaspoon red pepper flakes
• 1 tablespoon brown sugar
• 1 1/2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 2 tablespoons extra light olive oil
• salt & pepper
• 1 cup hot water

1. 1. Sprinkle the meat well, with salt and pepper, on both sides.
2. 2. Heat oil in deep heavy pan and sear meat on both sides. Set meat aside.
3. 3. In same oil saute onion until golden.
4. 4. In same oil add and saute garlic for about 1 minute.
5. 5. Add parsley, thyme, pepper flakes, crushed tomatoes ( with juice), lemon juice, Worcestershire and brown sugar. Mix and bring to a slow simmer.
6. 6. Preheat oven to 300 degrees F.
7. 7. Pour 1/2 of sauce into heavy dutch oven. Place meat over. Pour other 1/2 of sauce over. Pour hot water over. Cover.
8. 8. Cook in oven for at least 3 hours ( more is better) or until the meat is very soft. . Check periodically and add water if flanken if needed.

short ribs, tomatoes, onion, garlic, parsley, thyme, red pepper, brown sugar, lemon juice, worcestershire sauce, extra light olive oil, salt, water

Taken from www.food.com/recipe/balaboostas-jewish-flanken-recipe-432199 (may not work)