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flanken

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flan·ken  (flngkn)
n.
1. A cut of meat taken from the short ribs of beef.
2. A dish prepared from this cut of beef by boiling or stewing, often served with horseradish.

[Yiddish, from German, pl. of Flanke, flank, side, from French flanc; see flank.]


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Most everybody is assumed to be a Democrat, the way a waitress in a delicatessen assumes everybody knows what flanken is.
The copycat version, which is a little less sweet than the restaurant's, was made with beef back ribs, (but you can use flanken or any type of meat or meaty beef bones) water, diced canned tomatoes, tomato paste, coarsely shredded green cabbage, lemon juice and sugar.
Finally, we settled on the recipe included here, made with meaty beef bones (we used beef back ribs, but you can use flanken or any type desired), water, diced canned tomatoes, tomato paste, lots of coarsely shredded green cabbage, lemon juice and sugar.
 
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