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August 01, 2013 - Image 35

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-08-01

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

>> sponsored by

BUSCH'S

riwalakker

APPLES AND HONEY
BRISKET
1 4- to 5-lb. trimmed flat-cut
brisket, most (not all) of the excess
fat removed
1 Tbsp. kosher salt
1 tsp. freshly ground pepper
2 cups chopped onions
2 tsp. minced garlic
2 Tbsp. fresh thyme leaves, or 1
tsp. dried
4 cups beef broth
2 cups red wine
2 cups apple cider
1 /4 cup honey, any kind
Glaze:
1 cup apple jelly
1 /4 cup soy sauce
'/4 cup water

Preheat oven to 300 degrees. Place
the brisket into a glass or metal roast-
ing pan that just holds the brisket.
Season the brisket with the kosher
salt and pepper. Sprinkle over the
onions, garlic and thyme. Pour in the
broth, wine, cider and honey. Cover
the pan tightly with aluminum foil,
and bake until the brisket is tender,
about 31/2-4 hours.
Remove the brisket from the juices,
and chill for several hours (or over-

night, if desired). Strain the juices,
and pour them into a bowl, jar or
pitcher large enough to contain them.
Chill the juices for several hours or
overnight.
Use a spoon to remove most (not
all) of the fat that's collected on top of
the juices.
Slice the brisket into 1/4-inch slices
against or across the grain (the beef
fibers should be more vertical than
horizontal). Place the sliced brisket
back in the pan (neatly, so that if
you were to look at the beef, it looks
whole again). Press down gently on
the slices to loosen them a bit.
Combine the glaze ingredients in a
small bowl, and stir or whisk. Brush
this mixture over the beef.
Add the juices back to the pan (try
not to wash off the glaze).
Reheat the meat, covered in foil,
for 2 hours at 250 degrees. One hour
into the reheating, remove the foil,
taste the juices and add salt and pep-
per, if needed, to taste (the juices are
what flavor the beef). Cover the pan
again with foil, and keep the brisket
warm in a 200-degree oven until
ready to serve.

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Makes 8-10 or more servings.

MiN.17C-1,311.,7

VEAL ROAST

Ask your butcher to prepare the veal
by tying it into a roast. If you don't
have an ovenproof pot (one where the
handles will not melt), make the first
part of the recipe in a regular pan
or a large skillet, and transfer it to a
roasting pan or disposable aluminum
pan.
2 Tbsp. olive oil
1 2 1 /2-3 lb. veal shoulder roast
1 cup chopped shallots
1 Tbsp. dried parsley flakes
kosher salt and pepper to taste
1 cup dry white wine
2 bay leaves

Preheat oven to 375 degrees.
Rub the veal with the oil. Heat oil
in a large pot or deep skillet over
high heat, and brown the veal on all
sides. Remove the veal to a shallow
bowl to catch its juices (leave the

HORSERADISH-
MUSTARD SAUCE
Serve with any kind of meat.
1 cup mayonnaise
'A cup white horseradish
'A cup spicy brown mustard

drippings — do not clean the pot),
and set aside.
Place pot back on the stove. Add
the shallots and parsley flakes to the
pot, and once the shallots begin to
fry, cook them stirring constantly for
about 5 minutes.
Return the veal to the pot with the
shallots, and season the meat and
shallots with salt and pepper. Pour
the wine over the meat, and tuck the
bay leaves around the veal. Place the
lid on the pot, or cover it with foil.
Transfer the veal to the oven, and
cook for about 11/2 hours.
Remove the veal from the oven,
and transfer to a warmed platter.
Allow to stand for about 5 minutes.
Slice the veal against or across the
grain. Serve with the pan juices and
shallots spooned over.

Makes 6 servings.

Combine all the sauce ingredients
in a small bowl, and stir well. Serve
immediately, or chill for up to two
weeks and serve cold. Makes about
11/2 cup sauce.

Restaurant

Italian Cuisine

248.476.0044

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total food bill

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Not good on holidays. One coupon per couple. Up to $30
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Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills

ILLAGE

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A Family Diner

Serving Breakfast, Lunch & Dinner

(248) 682-3400
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VISA

Exp. 8/14/13

L... j

Master - i-iLL

•1
I
I
I
I
I

I

Disc VER

All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

JN

August 1 • 2013

35

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