Pomegranate Flanken with Date Syrup
Prep time
Cook time
Total time
Recipe type: Main Course
Serves: 6-8
  • For the pomegranate molasses:
  • 2 cups pomegranate juice
  • ¼ cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • ¾ cup Gold's spicy garlic duck sauce
  • 2 tablespoons date syrup (I use Galil brand)
  • 2 tablespoons dark brown sugar
  • 1 tablespoon oil
  • 3 pounds flanken meat
  1. Preheat the oven to 250 F.
  2. For the pomegranate molasses:
  3. In a small pot, over medium heat, whisk together the pomegranate juice, sugar and lemon juice.
  4. Heat until the sugar is dissolved and starts to simmer. Lower the flame to medium low, to maintain a soft simmer. Simmer, uncovered, for 1 hour, mixing with a wooden spoon occasionally. Make sure not to cook for too much longer than 1 hour, or the molasses will start to burn. At this point, the molasses should have reduced down to about 1 cup. Turn off the flame, and let cool, about 30 minutes.
  5. Once the molasses has cooled, place it in a large bowl and add the duck sauce, date syrup, brown sugar and oil, mix until well combined.
  6. Place the flanken in a single layer in a baking dish, and pour the sauce over it. The sauce should not completely cover the meat. If there is sauce left over, set it aside.
  7. Place in the oven for 1 hour. After 1 hour, turn the flanken meat over to allow both sides to brown. Carefully cover with foil, and bake for 1 more hour.
  8. Let flanken sit for 10 minutes before serving.
*You can serve any leftover sauce with the flanken as a dipping sauce, for an extra, pungent pomegranate flavor.
Recipe by My Fair Hostess at https://rachelkor.com/pomegranate-flanken-with-date-syrup/