Coconut Flanken Roast

When you have meat that’s this amazing, you don’t need all the pomp and circumstance. I know it sounds weird but this literally smells like butter popcorn coming out of the oven. Buttery soft in your mouth, falling-off-the-bone-goodness, with a tiny hint of coconut.

A flanken roast is where short ribs come from. You can usually find a 3- or 5-bone roast from your butcher. It always pays to be good friends with your butcher. My favorite way to cook this type of meat is low and slow for the softest most falling-apart roast you’ll ever eat.

Coconut Flanken Roast

Servings 4 servings

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

• 3-bone flanken
• 1 (13.5 ounce) can coconut milk
• Black truffle salt or kosher salt, to taste
• Freshly cracked black pepper, to taste

Instructions

• Combine the meat, coconut milk, salt, and pepper in a shallow baking dish. Cover and marinate for at least 1 hour or overnight.
• Preheat the oven to 220ºF. Bake for 10 hours, with the flesh-side facing down.

Notes

Author: ChezChaya

Calories: 300kcal

Course: Uncategorized