It’s summertime and the livin’ is easy. It’s our favorite time of the year to get together with family and friends for a picnic, a barbecue, or an elegant dinner party. We have provided you with some time-tested recipes for enjoying your purchase to the fullest. Bon Appetit. — Deadline for ordering, Monday, June 14, 2009 at noon.

• WHOLE TRIMMED BRISKET $6.75 PER POUND / 10 POUND PIECE
• WHOLE TRIMMED KOBE BRISKET $18.00 PER POUND / 10 POUND PIECE

** Sample Recipe ** Southwestern Barbecued Brisket with Ancho Chile Sauce

Makes 6 servings / Ancho chile powder gives the meat its southwestern flavor. It is suggested to serve the brisket with southwestern-style coleslaw (sliced cabbage, jicama, and red onions tossed in a red-wine vinaigrette) and black beans with corn, tomatoes, and chiles. Leftovers would make great sandwiches.

Ingredients

• 4 teaspoons coarse kosher salt
• 1 tablespoon (packed) golden brown sugar
• 2 teaspoons ancho chile powder*
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic
• 1 teaspoon coarsely ground black pepper
• 1 5-to 5 1/2-pound flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side
• 4 cups hickory or oak wood chips, soaked in water 1 hour
• 4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans (for wood chips, if using gas grill)
• 2 11 3/4 x 8 1/2×1 1/4-inch disposable aluminum pans (for brisket)
• Heavy-duty aluminum foil
• Ancho Chile Sauce

Preparation

Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours.

For charcoal grill:
Remove top rack from barbecue. Prepare barbecue (low heat). Light briquettes in chimney; pour onto 1 side of lower grill rack (you’ll need to light more briquettes in chimney to replenish 2 or 3 more times during grilling). Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue. Heat barbecue to 300°F.

For gas grill:
Remove top rack from barbecue. Prepare barbecue (low heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain 2 cups wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue. Heat barbecue to 300°F. (If temperature rises too high on 3-burner grill, turn off burner without chips.) Unwrap brisket and arrange fat side up in 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan; place pan over unlit part of barbecue. Cover barbecue. Cook brisket until instant-read thermometer inserted into center registers 160°F, adjusting vents or adding more charcoal as needed (if using charcoal grill) or adjusting gas levels (if using gas grill) to maintain temperature inside barbecue grill at 250°F, about 31/2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed. Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil. Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan. Return to grill over unlit side, maintaining temperature inside grill at 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1/2 hours longer. Transfer brisket in pan to rimmed baking sheet. Let rest at least 1 hour and up to 2 hours. Carefully unwrap brisket, saving any juices in foil. Transfer juices to small pitcher. Place brisket on work surface. Thinly slice brisket across grain; transfer to platter. Brush brisket with some of juices. Serve with any remaining juices and Ancho Chile Sauce.

* Available in the spice section of many supermarkets and at Latin markets.

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SHOULDER ROAST (NETTED) $6.25 PER POUND / 8 POUND PIECE

** Sample Recipe ** Garlic-Stuffed Beef Shoulder Roast

Ingredients

• 1 good sized shoulder roast
• 2-4 cloves fresh garlic
• Jalapeno peppers or green chilies to taste
• 1/4 c. finely chopped onion
• Seasoned meat tenderizer

PreparationTrim roast of any excess fat. Slice garlic and peppers and set aside. With sharp knife, make several deep cuts in roast. Stuff one slice of garlic, one slice of pepper, and 1-2 teaspoon of chopped onion into each cut. Generously season roast with tenderizer and rub it in well. Place in covered roasting pan and let it marinade in the refrigerator for at least 2 hours. All day or night makes it real good. Place roast in covered pan at 275 degrees and let it cook for several hours until tender. This makes a great holiday meat.

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BONELESS CHUCK $5.75 PER POUND / 25 POUND PIECE

** Sample Recipe ** Wine-Braised Chuck Roast with Onions

Makes 4 servings (with leftovers) or 6 servings (without leftovers) / active time: 40 min / total time: 4 3/4 hr

This tender chuck roast makes two meals. Most of the meat is sliced and served with onion gravy, accompanied by egg noodles, and the rest gets shredded and saved for a warm beef salad. You might want to round out the first meal with a green salad or sautéed spinach.

Ingredients

• 4 pounds boneless beef chuck roast
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced
• 2 large garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
• 1 1/2 cups dry white wine
• 1 cup water
• Accompaniment: 1/2 pound egg noodles, boiled until al dente
• Garnish: chopped fresh flat-leaf parsley

Preparation

Put oven rack in middle position and preheat oven to 325°F. Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate. Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total. Let beef stand, uncovered, in onion sauce about 30 minutes. If reserving some meat for beef salad , cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce. Cool completely, uncovered, then chill in an airtight container. While shredded beef cools, preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.

Cooks’ note: Beef can be braised, sliced, and shredded, then returned separately to sauce 5 days ahead. Cool completely, uncovered, then chill, covered. Reheat sliced beef and onion sauce in pot, covered, or an ovenproof serving dish covered with foil in a 350°F oven about 30 minutes.

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RIB EYE ROAST (NETTED) $ 10.95 PER POUND / 13 POUND PIECE

** Sample Recipe ** Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze

Makes 8 servings / The glaze can be made a day ahead; it is intensely flavored, so use it sparingly. Take the roast out of the fridge one hour before cooking. What to drink: Merlot or Australian Shiraz.

Ingredients

• 2 2/3 cups balsamic vinegar
• 1 cup dry red wine (such as Chianti)
• 1 tablespoon (packed) dark brown sugar
• 2 pounds red-skinned baby potatoes
• 1 1/2 pounds carrots, peeled, cut into 2-inch-long pieces
• 2 medium onions, unpeeled, quartered lengthwise
• 6 tablespoons olive oil
• 1 5-pound boneless rib-eye roast, trimmed and tied, room temperature
• 1/3 cup chopped fresh Italian parsley

Preparation

Combine vinegar, wine, and sugar in heavy large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 3/4 cup, about 25 minutes. Remove from heat. (Balsamic glaze can be made 1 day ahead. Cover and let stand at room temperature.) Position 1 rack in center and 1 rack in bottom third of oven; preheat to 325°F. Toss potatoes, carrots, and onions with oil in large bowl to coat. Scatter vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Place on lower rack and roast 35 minutes, stirring occasionally. Set meat on rack set in roasting pan. Sprinkle with salt and pepper. Place on center rack and roast until thermometer inserted into center registers 125°F; continue roasting vegetables until tender, about 1 hour 40 minutes. Transfer meat to cutting board; tent with foil. Let stand 10 minutes. Mix parsley into vegetables. Cut meat into 1/2-inch-thick slices. Divide meat slices and vegetables among 8 plates. Drizzle lightly with balsamic glaze and serve.

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SHANK MEAT (FOR STEW) $ 4.75 PER POUND / 25 POUND PIECE

** Sample Recipe ** Hearty Beef Stew with Green Peas and Carrots

Serves 6 to 8 / This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches. I like mashed potatoes with my stew. If you prefer potato chunks in your stew, boil them separately and add them to the pot with the carrots and peas.

Ingredients

• 3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
• salt
• ground black pepper
• 2-3 tablespoons vegetable oil
• 2 medium-large onions, chopped (2 cups)
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz or Barolo)
• 2 cups homemade chicken broth or low-sodium canned broth
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 4 large carrots, peeled and sliced 1/4 inch thick
• 1 cup (6 ounces) frozen peas, thawed
• 1/4 cup minced fresh parsley leaves

Preparation

Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter. Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.) Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes. Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

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• RIBEYE ROAST (BONE-IN) $ 7.95 PER POUND / 16 POUND PIECE
• KOBE RIBEYE STEAKS $30 PER STEAK

** Sample Recipe ** Grilled Rib-Eye Steaks with Roasted Peppers

Serves 8 / Uncork a Gamay Beaujolais to go with this menu, or here’s a nice alcohol-free alternative: cranberry juice and sparkling water with a spritz of fresh lime juice. Serve grilled slices of French bread or the Baked Baguette with Lemon-Garlic Margarine to soak up the rich juices from the steaks and peppers.

Ingredients

• 2/3 cup olive oil
• 2 tablespoons minced fresh thyme
• 2 tablespoons minced fresh savory or 2 teaspoons dried
• 4 14- to 16-ounce rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat
• 3 red bell peppers
• 3 yellow bell peppers
• 2 green bell peppers
• 4 garlic cloves, minced
• 2 tablespoons minced fresh parsley

Preparation

Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight. Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)

Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes. Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.

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RIBS $3.25 PER POUND / 10 POUND BAGS (What you find in great kosher restaurants)

** Sample Recipe ** Barbecued Beef Ribs with Molasses-Bourbon Sauce

Makes 6 servings

Beef rib meat becomes tender and succulent with slow cooking over low, indirect heat. Marinate the ribs overnight and allow for three hours of cooking time on the grill.

Ingredients

Marinade and ribs

• 1 1/2 cups water
• 1 12-ounce bottle pale ale
• 1/4 cup mild-flavored (light) molasses
• 5 fresh thyme sprigs
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 bay leaf
• 1/2 teaspoon ground white pepper
• 16 beef short ribs or 8 whole beef ribs

Sauce

• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 1 cup red wine vinegar
• 2 cups ketchup
• 1/2 cup mild-flavored (light) molasses
• 1/4 cup water
• 1/2 cup bourbon
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground white pepper
• Leaves from 5 fresh thyme sprigs
• Charcoal chimney
• 45 charcoal briquettes

Preparation

For marinade and ribs:
Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.

For sauce:
Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes. Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack. Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes. Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke. After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid. Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.

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TONGUE (INCREDIBLE SALE) $5.00 PER POUND / 2 TONGUES PER PACKAGE

** Sample Recipe ** Tongue with Mustard-Horseradish Sauce

Serves 6 / active time: 30 min / total time: 3 1/2 hr

Ingredients

For Tongue:

• 1 (3 pound) fresh beef tongue
• 1 large onion, sliced
• 6 garlic cloves, smashed
• 1 bay leaf
• 1 whole star anise
• 1/2 teaspoon black peppercorns
• 2 tablespoons salt

For Sauce:

• 1/4 cup chopped shallot (1 large)
• 2 tablespoons unsalted margarin
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup heavy non-dairy creamer (pareve)
• 2 tablespoons whole-grain Dijon mustard
• 1 tablespoon bottled horseradish
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon fresh lemon juice

Preparation

Cook Tongue:
Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel–lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.

Make Sauce:
Cook shallot in margarin in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and non-dairy creamer, then bring to a boil, whisking. Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste. Slice tongue and serve with sauce.

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SKIRT STEAKS $7.50 PER POUND / 15 LBS. PER PACKAGE APPROX

** Sample Recipe ** Skirt Steak Fajitas with Lime and Black Pepper

Makes 6 servings / active time: 40 minutes / total time: 40 minutes

Ingredients

• 2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
• 2 1/2 tablespoons olive oil
• 2 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons salt
• 1/4 cup fresh lime juice
• 2 lb skirt steak, halved crosswise
• 2 1/2 teaspoons coarsely ground black pepper
• 18 flour tortillas
• 1 cup fresh cilantro leaves
• Accompaniment: tomatillo or tomato salsa; lime wedges
• Special equipment: metal skewers or a grill basket

Preparation

Prepare grill for cooking.
Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt. While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes. Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices. While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro, and salsa all wrapped in tortillas. Cooks’ note: If you aren’t able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding.

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MINUTE ROAST $7.95 PER POUND / 8 POUNDS (TWIN 4 LB PACKAGES)

** Sample Recipe ** Easy Pot Roast

Makes 4 servings.

Ingredients

• 1 17-ounce heat-and-serve beef pot roast
• 2 tablespoons minced shallots
• 1 tablespoon margarine or butter
• 2 tablespoons tarragon vinegar
• 2 cups fresh, pitted fruit cut into wedges, such as peaches, green plums, and red plums
• Hot cooked spaetzle (optional)
• 1 teaspoon snipped fresh tarragon

Preparation

Remove meat from package, reserving juices. In a large skillet cook shallots in hot margarine or butter over medium heat for 1 minute. Add pot roast; reduce heat. Cover and simmer about 10 minutes or until pot roast is heated through. In a small bowl stir together reserved meat juices and tarragon vinegar. Pour over meat. Toss fruit over top. Cover; heat for 2 minutes more. If desired, serve with cooked spaetzle. Top with snipped tarragon.