Sweet-And-Sour Flanken - cooking recipe

Ingredients

Braise
12 pieces beef flank steak, cut to 3 bones each (a strip of beef cut from the chuck end of the short ribs)
4 whole carrots
2 cups diced tomatoes
1 large yellow onion
1 head garlic, cut in half
1 bunch fresh thyme
1 tablespoon whole black peppercorn
2 cups port wine or 2 cups manischewitz concord grape wine
4 cups red wine
4 cups chicken stock
Sauce
1 cup cider vinegar
1 cup red wine vinegar
1 (12 ounce) jar honey
3 cups diced carrots
3 cups dices shallots
2 cups port wine or 2 cups manischewitz concord grape wine
to taste salt and pepper

Preparation

In a large heavy-bottomed stockpot, combine all braising ingredients.
Bring to a boil, then reduce to a simmer and cook, skimming any foam that forms until meat is tender but not falling off the bone, about 2 1/2 to 3 hours.
Remove meat and set aside.
Simmer remaining liquid another 15 minutes to reduce.
Meanwhile, in a large saucepan, prepare sauce by combining cider and red wine vinegar and honey.
Bring to a a boil then add carrots and shallots and cook at a boil until soft, but not fully cooked, about 10 minutes.
Add wine.
Once braising liquid in stockpot has reduced, use a slotted spoon to remove and discard solids, then carefully pour liquid through a mesh strainer and into saucepan with vinegars and honey.
Bring liquid to a simmer and cook until it is thick enough to coat the back of a spoon, about 20-30 minutes.
Season with salt and pepper.
Add flanken, cover pot and cook until sauce is coating meat, about 15 minutes.
Serve flanken over egg noodles or kugel.
Accompany with a basket of toasted challah, honey and sea salt.