My side of the family always celebrates X-mas on the 24th, so my sister and her hubby drove up from L.A. to celebrate with us. I was excited to see them again -– but I was even more excited to taste the delicious grassfed braised brisket they brought up.
My sister served it up with two sauces: salsa verde and creme fraiche with fresh horseradish. Did I mention that she’s a professional chef and a non-vegetarian who nonetheless writes for a vegetarian magazine?
Speaking of vegetables, I was in charge of the veggie sides, so I prepared a few of my standards:
Cauliflower fried “rice”…
…roasted broccoli and bacon…
…and braised cabbage.
I was fresh out of lard, so I whipped out a bottle of macadamia nut oil as my lubricant of choice.
Get your mind out of the gutter –- I tossed my broccoli with a few tablespoons pre-roasting and sautéed my cauliflower rice in a combination of macadamia nut oil and Kerry Gold grassfed butter.
Here’s our final spread (my mom also brought over some homemade Chinese barbequed spareribs):
This was my first plate (of many!):
Happy holidays, everyone!