>> 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. Week Long SAVE ON THESE ITEMS & MANY MORE ARTS MONDAY - AUGUST 5 - 11 BUSCH'S ( Save even more time with online shopping! buschs.com/MyWay Pies4 rb-o-diklapiet Visit www.buschs.com to find all 15 convenient locations. A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU. 1830190 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 Buy on lunch or dinner entree and get the second 1/2 off Of equal or lesser value Not good with any other coupons. Not good on holidays. One coupon per couple. Up to $30 Expires 9/ 15/ 13 15% off total food bill Not good with any other coupon. Not good on holidays. One coupon per couple. Up to $30 Expires 9/15/13 Farmington Hills • Corner of Grand River & Haggerty Road Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills ILLAGE ALACE ) A Family Diner Serving Breakfast, Lunch & Dinner (248) 682-3400 4170 Orchard Lake Rd. (near Pontiac Trail) Orchard Lake, MI 48323 Monday - Sunday Tam - 10pm 1851760 $300 off any bill $18 or more (w/coupon only) 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