Place flanken in a heavy stock pot (that has a tight fitting lid) with just enough water to cover, add salt and bring to a boil. You will have to skim the water after the flanken begins to cook. Now is the time to begin peeling. Reduce heat and allow to cook for 30 minutes. Add potatoes, carrots, squash, honey, lemon juice, orange juice, the zest of two lemons and the orange zest. Add nutmeg and cinnamon. Cover pot and allow to cook one hour.
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