Eitan’s Flanken Roast

Food and prop styling  Renee Muller
Photography Hudi Greenberger

My friend’s son is a budding chef. When we were schmoozing about food one day, Eitan described his epic low-and-slow flanken. Tried it and loved it. Thank you, Eitan, for sharing!

SERVES 6–8

• 1 3½–4½-lb (1½–2-kg) three-bone center-cut flanken roast
• 2 Tbsp avocado or canola oil
• 1 Tbsp kosher salt
• 1 Tbsp black pepper
• 1 Tbsp garlic powder
• 1 Tbsp Herbs de Provence
• 1 Tbsp minced onions

Preheat oven to 225°F (105°C).

Pat flanken roast dry and place in a 9×13-inch (23×33-cm) baking pan. Smear roast with oil. Generously season with seasonings. Add water to the pan around the roast, then cover it with a piece of parchment paper. Seal pan tightly with foil.

Bake overnight for 10–12 hours.

Remove from oven to cool. Pour off liquid.