Lisa Kelvin Tuttle

Most established of the area's kosher businesses is Main Line Kosher Meats, which opened its doors in 1952 in Overbrook Park. In 1994, Ari Lipinsky took ownership and moved the shop to Narberth in 2002. You'll see no stacks of shrink-wrapped steaks at Main Line Kosher Meats since they do business "the old fashioned way" --- individually butcher-cut to order, customer by customer. In addition to a full line of fresh Glatt kosher meat, the shop makes all the accompaniments: kugels, soups, stews, prepared brisket. Entire Shabbat dinners can be prepared to order. They also make custom deli trays, vegetable platters, and for dessert, an assortment of cookies and other bakery goods. For convenience, Ari has his delicious brisket and a variety of soups and stews ready in his frozen case.

When you mention The Kosher Table you'll receive 5% off anything you purchase.

Open Letter from Rabbi Cooper
 

Dear Friends,
Main Line Kosher Meats, located on Montgomery Avenue in Narberth, Pa., is the only independent Kosher butcher in the Main Line area. With the introduction of Kosher Meat Departments in our local supermarkets, Main Line Kosher Meats has lost a great deal of business. I believe that it would be unfortunate if Main Line Kosher Meats did not survive. They have provided, and continue to provide, services and options to our community which make them extremely valuable.
I can attest to the high quality Kashrut of the establishment which remains under the supervision of Rabbi Joshua Toledano. I can attest, as well, to the high quality of the products they sell. I hope you will make it a point to patronize Main Line Kosher Meats, both for your own benefit and in order to help assure their viability in our community.
Should you have any questions regarding Main Line Kosher Meats, please feel free to contact me.
Shalom, Neil Cooper, Rabbi

Mindy Oppenheimer's Brisket

Brisket is a bit of an investment these days, so if you're going to splurge, why not have the best recipe?

• 1 5-lb. first-cut brisket

• 2 tablespoons olive oil

• 2 onions, thinly sliced

• ½ cup dried mushrooms

• 1 cup water

• ¼ cup sherry

• 1 bottle good-quality barbeque sauce

• 4 whole cloves garlic

In a small bowl combine the dried mushrooms and water. Microwave on high for 3 minutes to rehydrate the mushrooms.

Heat olive oil in a skillet and sauté the onions and rehydrated mushrooms. Add the sherry and cook till the alcohol is evaporated.

In a large roasting pan with a lid, distribute half the onion-mushroom mixture and half the barbeque sauce on the bottom of the pan. Top with the brisket, then the remainder of the vegetables and sauce. You will want the meat thoroughly covered, so if you need more liquid, add some water to the pan as well.

Cover tightly and cook for 1-½ hours at 350 degrees.

Remove from oven and cool thoroughly, ideally overnight in the refrigerator.

Slice the brisket thinly when cold, return it to the juices in the pan, and cook again for 45 minutes. Serve hot.