>> sponsored by C rkes4 rev-6411444er 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. BUY G,,,„ pres EA CER/E R N 110 NEy. ;eyroth urismw cyardaayzcww ou.nbuschs.com www.buschs.com/cashfored you,ent card to our /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 . Save even more time with online shopping! buschs.com/MyWay nes4 reoilAcapket WEST BLOOMFIELD FARMINGTON HILLS W. 14 Mile at Farmington 248-539-4581 • ® 248-855-1745 Grand River Avenue at Drake 248-427-7400 Visit www.buschs.com to find all 15 convenient locations. A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU. \ „ Beef Ribs Every Monday, Tuesday and Wednesday only!! 100 /o OFF 10 Exclua., ti:. tip .,ua t eveiages. With rlu, Al. BILL OiG. G. .,, Gut Expire_ 9/15/12 Brass Pointe -CY/ ,1 ',IT -.- 24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377 Open 7 Days a week for lunch & dinner 248.476.0044 B uy on'iurich or dinner entree I 15% off and get the second 1/2 off I total food bill Of equal or lesser value Not good with any other coupons. Not good on holidays. One coupon per couple. I Expires 9/30/12 1 iVot good with any other coupon. One coupon per table. Expires 9/30/12 Farmington Hills • Corner of Grand River & Haggerty Road Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills iN August 16 • 2012 59