By: Chef Yossel
Prairie Street Prime Resident Chef
Chef Yossel and Elliot Moskowitz cook up a BBQ Braised Boneless Flanken made in the InstaPot using Prairie Street Co’s Boneless Flanken.
Classic Brown Veal Stock
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MAKE THIS RECIPE
STEP-BY-STEP
INGREDIENTS YOU’LL NEED -
Prairie Street Co Boneless Flanken
Extra virgin olive oil
1 small yellow onion, diced
1 carrot, diced
½ teaspoon mustard powder
½ teaspoon ground ginger
¼ teaspoon cayenne
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup brown sugar
2 cups veal or beef stock
2 cups dry red Kosher wine, such as Cabernet Sauvignon
Kosher salt
Ground black pepper
Preparation
Preheat your InstaPot on SAUTE mode.
Cut your Boneless Flanken into 3 to 4 pieces so they can sear easily in the InstaPot. Season with coarse salt and ground black pepper.
Cook
In your hot InstaPot, add a drizzle of olive oil and sear each of your Boneless Flanken pieces. Once nicely seared, set aside.
Using a wooden spoon, saute your onion and carrot, being careful to lift the fond from the bottom of the pan. Keep stirring and then add all of your spices: mustard powder, ground ginger, cayenne, smoked paprika, garlick powder, onion powder, and brown sugar. Once fragrant, about 2 minutes, add your dry red kosher wine. Stir to combine. Allow the wine to reduce for about 5 minutes and then add your veal or beef stock. Add your meat back into the InstaPot with all of your ingredients.
Lock your lid and set to PRESSURE COOK mode on HIGH and cook for 1 hour.
After 1 hour, let the InstaPot vent before removing the lid.
Plating
Enjoy your BBQ Boneless Flanken as part of a delicious meal or on its own! The sauce can be blended and reduced further if you want a thicker BBQ sauce.
Bete’avon!
