Main Line Kosher Meats
919 Montgomery Ave. Narberth, PA
Supervision: Makor Baruch, Rabbi J. Toledano
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
Open Letter from
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
Brisket is a bit of an
investment these days, so if you're going to splurge, why not have the best
In a small bowl combine
the dried mushrooms and water. Microwave on high for 3 minutes to rehydrate the
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.