Apricot Glazed Flanken
On passover I made this apricot glazed flanken for one of our dinners and immediately knew I had to remake it for the blog. The slow cooked meat is cooked in a sweet and savory marinade made with apricot jam, dijon mustard and soy sauce.
It’s cooked low and low with sliced onions and carrots, and pairs perfectly with creamy mashed potatoes or rice. It’s a delicious dish for shabbat, holidays, or even weeknight dinners.
What is flanken?
Flanken is the same cut of beef short ribs, but they differ in the way they are sliced. Flanken ribs are cut across the bone, leaving you with thinner slices of beef, where English-cut short ribs are cut between the bones into thicker, meatier pieces.
It’s one of my favorite cuts of beef because it becomes incredibly tender when cooked low and slow, while soaking up every bit of flavor from the sauce.
Ingredients you’ll need for apricot glazed flanken
- boneless (or bone-in) flanken. You can also use a whole roast like chuck roast, minute steak or your preferred cut of meat
- apricot jam
- dijon mustard
- coconut aminos, or low- sodium soy sauce
- yellow onions
- carrots
- salt & pepper
- olive oil
- Add the sliced onions and chopped carrots to a dutch oven or braiser
- Add the beef on top and season with salt & pepper. Drizzle with olive oil
- Mix the apricot jam, coconut aminos, dijon mustard and water in a bowl. Pour the marinade over the meat
- Cover the pot and bake in a 325 F degree oven for about 3 1/2 hours
The flanken should flake with a fork easily once ready and melt into the sauce. I love serving this over my herb rice & chickpeas with caramelized shallots to soak up all that delicious marinade.
It’s also one of those recipes that tastes even better the next day, making leftovers something to look forward to. We love repurposing the leftovers into pulled beef tacos or sandwiches!
Whether you’re cooking for family, entertaining guests, or just craving a hearty comfort meal, this apricot glazed flanken delivers every time. It’s cozy, flavorful, and the perfect balance of sweet and savory.
Other hearty recipes-
Caramelized Onion Meatballs and Potatoes
Balsamic Chicken and Fennel
Meat & Rice Stuffed Peppers
Apricot Glazed Flanken
Ingredients
- 3 lbs boneless flanken or your choice of meat/roast. You can make this with a whole roast like chuck roast or minute steak
- 6 carrots peeled and chopped
- 2 yellow onions sliced
- 3 tbsp olive oil
- 1 cup apricot jam
- 1/4 cup dijon mustard
- 1/4 cup low-sodium soy sauce or coconut aminos
- 1/3 cup water
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
- Preheat the oven to 325 F
- Slice the onions and chop the carrots, then add them to a dutch oven or braiser.
- Add the meat pieces on top, and drizzle with the olive oil.
- In a bowl, whisk together the apricot jam, coconut aminos, mustard, salt, pepper and water. Pour the marinade over the meat and vegetables.
- Cover the pan and bake for about 3 1/2 hours. The meat should flake easily with a fork. You can set the pan under the broiler uncovered at the end for 3 minutes to brown the edges before serving.
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