Sunday was St. Patrick’s Day, and around here that means corned beef and colcannon. Daughter Miriam is off onions and garlic—although she has recently been OK with just a little green onion (see colcannon without garlic and onions). For this meal, I adapted my regular corned beef for one adapted to my daughter’s needs. Most recipes for corned beef include onions and frequently garlic. I decided to replace these aromatics with celery and carrots.
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.