FLANKEN Meaning and
Definition
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Flanken is a culinary term that refers to a specific cut of beef or veal. Derived from the German word "Flanke," which means "flank," the term "flanken" generally describes a cross-cut section of meat that includes the ribs and extends across the short side of the animal, perpendicular to the spine.
Typically, "flanken" refers to the cut of meat that includes multiple rib bones, often 3-4, with the meat and connective tissue in between. This results in a thick, rectangular or oval-shaped piece of meat that has alternating layers of lean meat and fat. The bones provide additional flavor and contribute to the overall texture of the dish.
Commonly used in various cuisines, such as Jewish or Korean, flanken is often used for slow-cooking methods like braising, stewing, or grilling. When cooked properly, the connective tissue between the meat and bones breaks down, resulting in tender, flavorful meat.
Flanken is often utilized in dishes like flanken soup, where it is simmered with vegetables and herbs, or in marinated and grilled preparations, such as Korean-style galbi. Due to its rich taste and versatility, flanken has become a popular choice for those who enjoy hearty, flavorful dishes.
Overall, flanken is a well-appreciated cut of meat known for its tenderness, succulence, and distinctive flavor profile, making it a staple in various culinary traditions.
Etymology of FLANKEN
The word "flanken" has its origins in the Yiddish language. Yiddish is a Germanic language spoken by Ashkenazi Jews, primarily in Central and Eastern Europe. In Yiddish, "flanken" means "side" or "flank". It is derived from the Old High German word "flanca", which also meant "flank" or "side". The term entered English, specifically in Jewish cuisine, to refer to a dish consisting of beef short ribs that are typically cross-cut, resulting in long strips with meat and bones.
