Over the years, I’ve been perfecting this stew with the help of my good friend Merav Hoffman. It’s our traditional Arisia Saturday lunch, and this year I think we finally got it.
- Flanken. This is a cut of beef short rib that is a cross section of the whole piece, with wee pieces of bone studding the length. It should be heavily marbled with fat.
- Butternut Squash
- Turnips/Rutabaga (whatever is cheap at your grocery store)
- Tabatchnik beef broth. This is the only store bought beef broth that is both kosher and safe for someone on a low FODMAPs diet. In theory you could use a homemade broth or stock, but I don’t love anyone enough to keep both chicken and beef stock on hand. If you don’t need nearly all alliums eliminated from your diet, you can use Manischevitz or Osem. In a pinch you can use water, but it won’t taste nearly as good.
- Canola oil
- Various seasonings
- Peel and chop all of your veggies into small chunks. If you were smart, you bought peeled and cut butternut squash.
- Cut the long pieces of flanken into small chunks. Each chunk should have no more than one piece of bone in it. Some pieces may have no bones.
- Get your biggest heavy bottom sauté pan or skillet. Heat a few teaspoons of canola oil in it.
- Brown the pieces of flanken on both sides. Remove to your crock pot.
- Deglaze your pan with some of the beef broth and dump this in the crock pot with the veggies and meat.
- Add your herbs and spices. At minimum there needs to be salt and pepper.
- Pour in your liquid until it’s about 3/4 – 5/6 the way up the side of the crock.
- Set your crock pot to low and cook for 8 hours at minimum. Overnight is best. You’ll know it’s done when the house smells like really good meat.