Melt in your mouth 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
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
Directions
- 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.
