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36 IMPRESS YOUR GUESTS

Low and Slow We Go

W

   Los Angeles, we were treated to sumptuous shabbat din-

ners at David’s parents’ house every Friday night, and brisket was among

the many delicious meals they cooked for us.

My version of brisket, inspired by the Rosh Hashanah and Passover celebrations my husband had growing up, is a hybrid of two methods: BBQ and low and slow oven roasting. In the spirit of autumn—and because I had four bags of local apples haunting my tiny kitchen—I replaced the typical potatoes with sliced apples spiced with cinnamon, nutmeg, and cloves, as well as some whiskey. Barbecuing the bris-ket creates a thick seared crust before roasting, adding a terrific texture to the final dish and helping to seal in the critical juiciness during the long roasting fiesta.

The thing to know about brisket is that, when it’s prepared well, it’s melt-in-your-mouth amazing. But most brisket requires patience, and if you rush the cooking process, you’ll get an inedible hunk of protein that’s drier than a parched piggy in the Sahara Desert. Prepare this recipe on a day when you make time to start early, take it slow, and enjoy the process.

★ Kaminski Farms

16682 S. Schwark Rd | Three Oaks, MI

One of the amazing things about living near so many farms is the access to locally grown and raised food, including meat. Kaminski Farms, located in Three Oaks, is my go-to place to buy beef, poultry, and, on occasion, lamb. They also have terrific, hard-to-find soup bones for making your own stock in the colder winter months. Owned by husband and wife David and Linda Kaminski, the store is generally open from 10 a.m. to 3 p.m., but call ahead, as this is a working farm and some-times the storefront opens late or closes early.