flanken definition

  • noun:
    • A cut of beef obtained from the quick ribs of beef.
    • A dish prepared using this slice of beef by boiling or stewing, frequently supported with horseradish.
    • A cut of meat extracted from the brief ribs of meat.
    • A certain slice of meat utilized in Ashkenazic Jewish food, made by cutting brief ribs throughout the bone tissue
    • A dish prepared out of this slice of meat by boiling or stewing, usually served with horseradish.
    • a specific cut of meat found in Ashkenazic Jewish cuisine, created by cutting quick ribs throughout the bone
    • A cut of meat taken from the short ribs of beef.
    • A dish prepared out of this slice of beef by boiling or stewing, frequently served with horseradish.
    • a specific cut of meat found in Ashkenazic Jewish food, produced by cutting quick ribs over the bone
    • A cut of meat obtained from the quick ribs of beef.
    • A dish prepared from this slice of beef by boiling or stewing, frequently offered with horseradish.
    • A certain cut of meat utilized in Ashkenazic Jewish cuisine, created by cutting quick ribs throughout the bone tissue
    • A cut of meat extracted from the short ribs of meat.
    • A cut of meat obtained from the quick ribs of beef.
    • A dish ready out of this cut of meat by boiling or stewing, frequently served with horseradish.
    • A dish prepared using this cut of meat by boiling or stewing, often supported with horseradish.
    • a particular slice of beef utilized in Ashkenazic Jewish food, made by cutting brief ribs throughout the bone tissue
    • A certain slice of beef used in Ashkenazic Jewish food, created by cutting brief ribs across the bone tissue
    • A cut of meat taken from the quick ribs of meat.
    • A dish ready with this slice of meat by boiling or stewing, usually supported with horseradish.
    • a specific cut of beef found in Ashkenazic Jewish cuisine, created by cutting brief ribs throughout the bone
    • A cut of beef obtained from the quick ribs of meat.
    • a slice of meat taken from the short ribs of meat.
    • A dish ready with this cut of meat by boiling or stewing, often supported with horseradish.
    • A cut of meat taken from the quick ribs of meat.
    • A dish ready from this slice of meat by boiling or stewing, frequently served with horseradish.
    • a specific slice of beef used in Ashkenazic Jewish cuisine, made by cutting quick ribs throughout the bone
    • A dish ready with this cut of beef by boiling or stewing, often offered with horseradish.
    • a specific cut of meat used in Ashkenazic Jewish food, produced by cutting short ribs throughout the bone tissue
    • A certain cut of meat utilized in Ashkenazic Jewish food, created by cutting short ribs across the bone

Related Sources

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