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September 08, 2011 - Image 72

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-09-08

Disclaimer: Computer generated plain text may have errors. Read more about this.

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24555 W.12 MILE ROAD

Just west of Telegraph Road • Southfield

Entrees for your Rosh Hashanah feast.

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Excludes Lamb Chops

W

hat's a festive meal without
an entree?
On the menu for the
second installment of our series of
recipes for Rosh Hashanah
are chicken and beef — the
staples of Jewish holiday
celebrations.
Perhaps you remember
the brisket shortage around
the holidays a few years
back? It sent Jewish cooks
into a tizzy. With Rosh
Hashanah three weeks out,
it's time to order your bris-
ket (or buy it and freeze it
until ready to cook, or cook
it now and freeze it — bris-
ket is one of the few foods
that freezes well for several
weeks before serving).
Roast chicken is easy to prepare
— the oven does all the work. Just
rub the whole chicken with olive
oil, season with salt and pepper and

begin cooking it at 425 degrees for 20
minutes. Reduce heat to 350 degrees,
and cook for 30 minutes more. Turn
the chicken upside down (this helps
avoid colorless, mushy skin
on the bottom), and brown
the chicken's underside for
20 minutes more. Finish by
turning the chicken over
again so that it's breast side
up, and continue roasting
until the chicken is cooked
through.
For another option, try a
pan-seared chicken served
with a fruit sauce, which
can be made a day ahead
(unlike roast chicken) and
reheated just before serving.
Beef and chicken aren't
your only options. Fish is traditional
for Rosh Hashanah. Served hot (unlike
the gefilte fish course that precedes it),
roasted fish isn't redundant if served
as a second entree.

4301 ORCHARD LAKE ROAD
WEST BLOOMFIELD I CROSSWINDS PLAZA

248-538-6000

5-INGREDIENT BRISKET
This simple recipe is very little work.

"Breakfast and Lunch so
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64

September 8 • 2011

27909 Orchard Lake Rd.
(Corner of 12 Mile in the Orchard 12 Plaza)

Farmington Hills

Carry out available - call about delivery

248-994-7368

4 cups chopped onions
5-lb. (approximately) first-cut
or single-cut beef brisket
kosher salt to taste (start with
1 Tbsp.)
1 Tbsp. minced garlic
2 cups chili sauce
Preheat oven to 325 degrees.
Place the brisket in a large roasting
pan or disposable aluminum pan
large enough to hold it comfort-
ably. Season the brisket with salt.
Arrange the onions and garlic
around the beef, and pour the chili
sauce around. Cover the pan tightly

with foil, and roast for 31/2 hours.
Remove from oven, and cool before
chilling overnight.
Discard congealed fat from the
meat, if any. Slice the beef against
the grain and transfer the slices
(place them next to one another
as you cut them to form the roast
again) in baking dish. Pour the
sauce (you may puree the vegetable
and juices in a food processor or
blender if you like a thicker, cream-
ier sauce) over and around the beef,
and cook, uncovered, for 1 more
hour (test the beef for tenderness).
Cover with foil and keep warm until
ready to serve.
Makes 8-12 servings.

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