flan·ken 
(flăngkən)
(flăngkən)n.
1. A cut of meat taken from the short ribs of beef.
2. A dish prepared from this cut of beef by boiling or stewing, often served with horseradish.
[Yiddish, from German, pl. of Flanke, flank, side, from French flanc, from Old French; see FLANK.]