Yield: 6–8 servings

I got this recipe from Leba Shwebel — our beloved morah and role model in our “Chillers” Emunah group. She originally sent it with a few extra steps, but I simplified it and it’s still absolute heaven. Known for both her cooking and her teaching, Leba — founder of the Amatz Initiative, empowering our educators — brings heart and strength to everything she does. 

Ingredients

1 flanken roast (4lb)

1/2 cup avocado oil 

2 spanish onions, sliced

5 whole garlic bulbs, tops sliced off to expose the cloves

10 frozen garlic cubes, thawed 

1 jar silan (12 oz)

1 1/2  cup water

1 tbsp fine sea salt

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika

1/2 tbsp fine black pepper

Directions

Heat oven to 350°F.

Place a layer of onions into a large roasting pan; place flanken on top. 

Nestle the whole garlic bulbs (tops sliced off) along the sides of the pan. They’ll roast slowly and turn soft, sweet, and spreadable. 

Massage the meat with the crushed garlic, salt, garlic powder, onion powder, paprika, and black pepper. 

Glaze with silan, then fill the jar with the water and pour along the side so it doesn’t wash off the glaze. 

Cover tightly with foil; bake for 3½ hours. 

Uncover for the last 10–15 minutes and baste for a glossy sheen (optional). 

Batya’s Tips: 

Those roasted garlic bulbs are pure gold. Squeeze the cloves right out of their skins and mix into mashed potatoes, cauliflower purée, or vegetables for a deep, caramelized flavor.

Carve for the Moment 

Bring the roast out whole, first removing the long bones and placing them alongside the meat for dramatic effect. Then slice the flanken at the table for a true wow factor. Spoon the glossy silan–onion sauce generously over the slices before serving.