• 1 Tbs. vegetable oil
• 4 lbs. lean meaty flanken
• 2 cups onions, chopped
• 1 cup carrots, chopped
• 1/2 cup celery, chopped
• 4 celery leaves
• 4 sprigs parsley
• 6 whole black peppercorns
• 4 cups beef stock or water, or a combination of the two

Heat oil in a heavy pot over medium high heat. Brown flanken 2 minutes per side. Drain off fat. Add next 6 ingredients and salt to taste. Pour in the stock or water and bring to a boil. Reduce heat to low, cover and simmer gently 2 hours, or until the flanken is very tender and comes away from the bones. Strain broth and discard vegetables. Serve flanken with broth.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 414, fat 21.4g, 47% calories from fat, cholesterol 145mg, protein 47.5g, carbohydrates 5.8g, fiber 1.7g, sugar 3.7g, sodium 599mg, diet points 10.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 0.0, Lean meat: 6.6, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Pinot Noir, or Cabernet Sauvignon.