Pomegranate Flanken with Date Syrup
If you’re looking for a no fail meat recipe, then this Pomegranate Flanken with Date Syrup is for you. It is sweet from the date syrup and tart from the pomegranate juice. After 2 hours in the oven, it’s perfectly tender, and is always a crowd pleaser!
How special are these fresh dates? My grandfather always brings me bunches of them around this time of year. I just love them!
I like to put any leftover sauce in a bowl and serve it with the flanken. It adds an extra pomegranate flavor that’s just fruity and delicious!
I hope you all enjoy this Pomegranate Flanken with Date Syrup as much as I do! 🙂
Pomegranate Flanken with Date Syrup
Recipe Type: Main Course
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- For the pomegranate molasses:
- 2 cups pomegranate juice
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 3/4 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
Instructions
- Preheat the oven to 250 F.
- For the pomegranate molasses:
- In a small pot, over medium heat, whisk together the pomegranate juice, sugar and lemon juice.
- 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.
- 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.
- 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.
- 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.
- Let flanken sit for 10 minutes before serving.
Notes
*You can serve any leftover sauce with the flanken as a dipping sauce, for an extra, pungent pomegranate flavor.
