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uncovered, for 30 minutes. Reduce
oven temperature to 350 degrees.
Arrange the onions and garlic around
the beef. Continue to roast the beef,
uncovered, for about 1 1/2 hours, stir-
ring the onions occasionally. Test
the meat for doneness by inserting a
meat thermometer into the thickest
part of the beef (it should register
125-130 degrees for medium rare).
Cook a few minutes more if the meat
is not at the correct temperature.
Remove from oven (the meat will
continue to cook as it cools), tent the
beef with foil and allow the beef to
stand for 20 minutes before serving
(on a heated platter if possible). Cut
into thin slices against the grain.
Makes 8 or more servings.
COFFEE-AND-BEER
ROAST BRISKET WITH
ONIONS
Brisket:
3 cups chopped onions (1 1/2 large
onions)
1 flat-cut brisket (about 4 lbs.),
trimmed of visible fat
1 /4 cup finely ground coffee, any
variety
kosher salt and pepper to taste
Roasting liquid:
2 cans (about 24 oz.) dark beer,
any variety (do not use light beer)
2 tsp. minced garlic
2 tsp. paprika
1 Tbsp. Dijon mustard
Preheat oven to 300 degrees.
Sprinkle onions on the bottom of
a roasting pan just large enough to
accommodate the brisket. Place the
brisket over the onions, and rub the
coffee over the beef. Season well with
salt and pepper.
Combine the roasting liquid ingre-
dients in a small bowl, and whisk
well. Pour the beer mixture around
(not over) the brisket. Cover the pan
tightly with foil, and bake the brisket
for about 31/2 hours. Remove from
the oven and allow the brisket to cool
to warm.
Refrigerate the brisket several
hours (up to 24 hours). Remove the
brisket from the pan (discard most
or all of the fat that has congealed
in the liquids around the brisket).
Place the brisket on a cutting board,
and, using a large, sharp knife, slice
the brisket across the grain into thin
(about 'A-inch-thick) slices. Place the
brisket back in the pan, overlapping
$1,500,000
the slices slightly. Cover the pan with
foil, and chill.
About 2-3 hours before serving,
place the brisket (uncovered) in a
250-degree oven to heat for 2 or
more hours.
To serve, transfer the brisket to an
attractive serving dish, and spoon
the sauce over (or spoon some of the
sauce over and serve the additional
sauce on the side).
Makes 8 servings.
TO LOCAL SCHOOLS
DURING THE LAST 5 YEARS.
Is your
program
earning
money?
MOROCCAN CHICKEN
A simplified version of a Moroccan-
inspired favorite.
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/4 cup olive oil
16 chicken pieces, assorted (or
two fryers, about 7 lbs. total, cut
into eighths)
2 cups chopped mild onion
1 Tbsp. minced garlic
2 tsp. kosher salt
1 tsp. fresh ground pepper
1 tsp. ground ginger
1 /4 tsp. ground cumin
1 tsp. ground turmeric
1 Tbsp. ground paprika
1 cup white wine
2 cups chopped tomatoes
2 cups 'A-inch carrot rings
1 cup golden raisins
1 cup chopped parsley
2 lemons, cut into 12-16 wedges
1
Preheat oven to 375 degrees. Heat
the oil in a large pot over medium-
high heat. Add the chicken pieces,
and brown them well on all sides
(you will need to do this in batches).
Do not worry about the chicken not
being cooked through. Remove the
chicken to a large baking dish or
disposable aluminum pan. Allow
the chicken to cool to the touch.
Meanwhile, add the onions and garlic
to the pot, and saute for 5 minutes
until softened. Remove from heat,
and set aside.
Place the salt, pepper, ginger,
cumin, turmeric and paprika in a
small bowl, and stir to combine. Rub
this mixture over the chicken pieces.
Place the onion and garlic mixture
in the pan, and arrange the chicken
pieces over. Add the wine, tomatoes,
carrots, raisins and half the chopped
parsley, and mix lightly. Cover the
pan with a lid or foil, and cook in the
preheated oven for 1 1/2 hours. Keep
warm until ready to serve. Serve gar-
nished with remaining parsley and
lemon wedges.
Makes 8-12 servings.
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .
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nes4 reoilAcapket
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iN
August 16 • 2012
59