Buy $100 worth of gift cards and get a $20.00 Complimentary gift card for yourself!!! Kids Eat Free Monday Pour enough water into the pan to reach halfway up the side of the beef. Cover the baking dish tightly with alumi- num foil and cook in the preheated oven for about 3 hours. Remove from the oven and cool for 30 minutes before placing the entire pan in the refrigerator for several hours to overnight. Several hours or up to a day ahead, remove the chilled beef to a cutting board. Using an electric knife or other sharp knife, slice the brisket against the grain into thin slices, about 1/4-inch thick Transfer the meat to a baking dish and stack it horizontally, overlapping the slices slightly (you want to shape this to look like the roast again). Use a spoon to remove the solidified fat that's collected on top of the meat juices. Heat remaining juices in a large saucepan over medium-high heat. Strain the juices and discard the solids. Cook the liquid until it is reduced by half (this may take up to an hour), stirring occasionally. Adjust the salt and pepper in the sauce to taste at this point. Pour the liquid over the brisket (You may freeze the brisket at this point and thaw a day ahead.) Make the caramelized onions: Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring frequently, until the onions are soft and beginning to brown, about 10 minutes. Add the sugar and cook, stir- ring frequently, for 10 minutes more. Chill until ready to serve the brisket and reheat on the stove or in the microwave oven. Reheat the beef by placing the foil- wrapped pan in a 250°F oven for 1 or more hours, until the meat is tender. If warming the meat for several hours, reduce heat to 225°F and cover with foil after the first hour. Serve the beef on individual plates with a small amount of onions spooned over, or on a platter with the onions spooned over the roast. Makes 8-10 servings. FIVE - INGREDIENT BRISKET Start this recipe the day before or up to two weeks ahead. The key to tender bris- ket is to cook it long and slow. 2 cups chopped onions 1 brisket of beef (4-5 pounds), much of the fat trimmed Ph cups (12 ounces) prepared chili sauce or ketchup 1 package dried onion-soup mix Fresh ground pepper and salt to taste Preheat oven to 325°E Tear off two large sheets of aluminum foil (more sheets if using regular foil) that are at least 18 inches wide. Sprinkle the foil with the onions and place the brisket on the onions. Spread the ketchup or chili sauce over the brisket and sprinkle the onion- soup mix over the ketchup. Use two more pieces of foil to top the brisket. Fold the bottom sheets of foil up around the beef. Squeeze the top and bottom layers of foil together very tightly to create a package (the bottom foil should be deeper so that the liquids don't leak from the package during cooking). Cook the brisket for 3 hours and chill for several hours or overnight. Carefully remove the top foil and transfer the meat to a cutting board, being careful not to spill the liquids in the foil. Using an electric knife or other sharp knife, slice the brisket against the grain into thin slices, about 1/4-inch thick Transfer the meat to a baking dish and stack it horizontally, overlapping the slices slightly (you want to shape this to look like the roast again). Pour the juices over the brisket. If there are not enough juices to create a good "gravy" or sauce, add additional beef broth or red wine until the cut brisket is nearly covered with juices. (You may freeze the brisket at this point and thaw a day ahead). Reheat the beef by placing the foil- wrapped pan in a 250°F oven for 11/2 or more hours, until the meat is tender. If warming for several hours, reduce heat to 225°F and cover with foil after the first hour. Makes 8-10 servings. PASSOVER PINEAPPLE KUGEL 3 cups matzah farfel Warm water 2 large cans (about 20 ounces each) crushed pineapple in juice 1 cup (2 sticks) margarine or butter, melted Ph cups sugar 8 eggs, room temperature Ground cinnamon Preheat oven to 350°E Grease (with but- ter or margarine) a large casserole dish or 9- x 13-inch glass or ceramic baking dish. Set aside. Place matzah farfel in large strainer and run warm water over it until softened, about 2 minutes. Drain well. Strain pineapple well and set aside (you will not need the juice). Combine melted margarine or butter, sugar and eggs in a large bowl and whisk well. Stir in the pineapple and farfel until combined. Transfer to the prepared pan and sprinkle with cinnamon to taste. Bake for PA hours. Cool for 20 minutes before cutting. Makes 20 servings. MUSHROOM AND RED PEPPER-MATZAH KUGEL 3 Tbsp. olive oil 2 cups chopped onions 11/2 pounds mushrooms, sliced 2 cups chopped red bell pepper Salt and pepper to taste PASSOVER? YUM! on page 66 Restaurant Italian Cuisine 248.476.0044 Buy on - lunch or dinner entree and get the second 1/2 off 15% off Of equal or lesser value total food bill Not good with any other coupons. Not good on holidays. One coupon per couple. Up to $30 Expires 3/31/15 Not good with any other coupon. Not good on holidays. One coupon per couple. Up to $30 Expires 3/31/15 Farmington Hills • Corner of Grand River & Haggerty Road Auburn Hills • 1 11 2 miles south of the Palace of Auburn Hills 1966860 GATEWAY DELI & CATERING Happy Passover!! a ro 21754 W. 11 Mile Rd., Southfield, MI 48076 Harvard Row New Senior Menu Now Offered! Breakfast and Dinner Only www.TheGatewayDeli.com Hours: Mon. - Sat. 7am - 8pm. Closed Sunday , 20% OFF-7.1 INITBUY ONE DINNER ENTREE GET ONE ENTIRE BILL (up to $5.00) With coupon. Not valid with any other offers. Expires 4/15/15. Dine in only. With Coupon. Not valid with any other Offers. Expires 4/15/15. Dine in only. I .1 We Deliver (commercial only) • Full Service Catering Available ,.mow,. FRESH MARKET HAPPY PASSOVER! 32906 Middlebelt Rd. (at 14 mile) Farmington Hills, MI 48334 (248) 855- 0007 1982670 Manischewitz Farfel Kosher for Passover 14 oz. 2 $ Expires A/10/15 COUPON CODE 113 for Must present coupon. Coupon cannot be combined with other offers. One coupon per family per day. I While supplies last. I Limit 2 ttut ttur uxuiiy tir PICK UP AT B'NAI MOSHE PASSOVER 2015 TAKE OUT MENU AT WWW.CHEFCARI.COM Have us cater your event here or your choice of venue Wedding packages, Kiddush, Shiva Platters, Bar/Bat Mitzvahs, Shabbat Takeout & Pre Order Carry Out Rill . - a ,ict SAVE THE DATE April 8th Rustic Italian Buffet ;Joni ROSheR WWW.CHEFCARI.com cobenirte CHEF CART KOSHER CATERING LLC 248-770-6521 Like us on Facebook March 26 • 2015 II 65