The kids are still on their keto/Atkins low-carb diet. These diets are vegetable/protein forward. I decided that I wanted to make a brisket. In looking at my blog I found that while I had made corn beef brisket, I have never done a simple brisket recipe.
Tag Archives: braising
It it Father’s Day, so I get to pick the menu. Being a Lueck I will, of course, pick lamb. I have been craving lamb shanks lately.
I have never been overly fond of corned beef and cabbage, but like most part Irish-Americans I have usually made it on St. Patrick’s Day. One reason for this dislike was that—like most Americans—I would go to Safeway and buy the plastic package of bright red meat. This sour meat would be tossed in the pot with potatoes, carrots and cabbage to be boiled to death.
I have been craving oxtails recently. I do not make them very often, because of Jan’s dietary restrictions and because, for the same reason, they are not exactly a health food—they are very fatty. One way to reduce the fat is to make them the day before, skim off the congealed lard, and reheat them the next day.
Many European countries have some variation of hunter’s chicken: the Italian pollo alla cacciatore, the French poulet chasseur and coq au vin, and the German hühnchen nach jägerart. The general idea of this dish is that you make it with the ingredients that a hunter would have on hand while out in the woods. Many modern versions include tomatoes and are served over pasta.
Adapted from a The Kitchen recipe
Everyone in my family loves lamb in any form—it is a Lueck thing. Jan unfortunately—or fortunately depending on your point of view—is a Lueck by marriage and she only likes barbecued lamb. Stewed, simmered, braised lamb is right off her menu. A classic lamb rogan josh is lamb braised for hours in a spicy sauce. My challenge was to adapt this recipe to her tastes.