Sweet And Sour Flanken Recipes

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Steps:

• In a large heavy-bottomed stockpot, combine all braising ingredients.
• Bring to a boil, then reduce to a simmer and cook, skimming any foam that forms until meat is tender but not falling off the bone, about 2 1/2 to 3 hours.
• Remove meat and set aside.
• Simmer remaining liquid another 15 minutes to reduce.
• Meanwhile, in a large saucepan, prepare sauce by combining cider and red wine vinegar and honey.
• Bring to a a boil then add carrots and shallots and cook at a boil until soft, but not fully cooked, about 10 minutes.
• Add wine.
• Once braising liquid in stockpot has reduced, use a slotted spoon to remove and discard solids, then carefully pour liquid through a mesh strainer and into saucepan with vinegars and honey.
• Bring liquid to a simmer and cook until it is thick enough to coat the back of a spoon, about 20-30 minutes.
• Season with salt and pepper.
• Add flanken, cover pot and cook until sauce is coating meat, about 15 minutes.
• Serve flanken over egg noodles or kugel.
• Accompany with a basket of toasted challah, honey and sea salt.

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Steps:

• Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
• Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.