The Werewolf Diet

I would never dream of writing a romance without a HEA. But a lot of my heroes are werewolves, and there’s one aspect of marrying a shapeshifter that’s problematic—they don’t eat quiche. Or any of the foods a lot of other guys will tolerate. You can’t even say they are meat and potatoes men. They are meat, meat and meat men.

Now, I like a good steak as much as the next omnivore, but I don’t want it to be the only ingredient in my recipe box.

In Fire on the Moon, Francesca and Zane are on the run, and she notices right away that his diet is heavy on animal products. He doesn’t order salad, pasta, or omelets, and when he gets a burger, he’s likely to throw the buns away.

Long ago, before Norman and I were married, I wanted him to know that I was a good cook. To that end, I remember making spaghetti sauce and chili for him in my mom’s kitchen. I’m sure my powers with the Dutch oven weren’t the only reason he thought I might be good wife material. But I’m also sure it didn’t hurt.

Poor Francesca is going to have problems in that department. But luckily, I may be able to help her out. In addition to writing romantic suspense, I also write cookbooks, including one called Fabulous Lo-Carb Cuisine. You may know that meat is a major ingredient on the low-carb menu. Which means I have a lot of suggestions—such as this yummy baked brisket of beef.

Barbecued Beef Brisket

If you’ve never cooked this cut of meat, you’re in for a treat. There’s nothing like a well-seasoned brisket roasted to perfection in the oven. Look for lean brisket, or trim off excess fat before cooking. For easy clean up, line the baking pan with aluminum foil before adding the meat and seasoning ingredients.

Makes 6 servings

3 lb well-trimmed beef brisket
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
1 cup water
1/3 cup tomato sauce
1/4 cup cider vinegar
1/4 cup Splenda or sugar
1 Tbsp Worcestershire sauce
1 tsp minced garlic
1/8 tsp ground cloves
1 bay leaf

  1. Preheat oven to 325 degrees. Arrange brisket in a 9 1/2- by 13-inch baking pan. Sprinkle with salt and pepper.
  2. In a small bowl, combine onion, water, tomato sauce, vinegar, Splenda, Worcestershire sauce, garlic, and cloves. Pour over brisket. Tuck bay leaf into sauce in pan bottom.
  3. Tightly cover with aluminum foil, and bake for about 3 1/2 to 4 hours until meat is tender.
  4. Remove meat to a cutting board. With a sharp knife, cut meat across the grain into thin slices. Keep warm.
  5. Meanwhile, place baking pan on stove burner, and cook down sauce over high heat, stirring frequently, until reduced by about half, 8 to 10 minutes. Return sliced meat to pan, and spoon sauce over top. Serve from pan, or transfer meat and sauce to a serving platter. Leftovers will keep in the refrigerator 3 or 4 days.

Do you like to cook? What’s your specialty?

Join the Authors' Billboard Newsletter mailing list and get a newsletter filled with new releases and books on sale every Friday.

Start out your subscription with a free book!

About Rebecca York

NY Times & USA Today best-seller, Rebecca York, is the author of over 150 books. She has written paranormal romantic thrillers for Berkley and romantic thrillers for Harlequin Intrigue. Her romantic-suspense series, Decorah Security, is set at a detective agency where agents have paranormal powers or work paranormal cases. She also writes an Off-World series where each story is a science fiction romance taking place on a distant planet in the far future.  She also writes the Unbound series for Changeling Press.  View website

2 Replies to “The Werewolf Diet”

  1. Loved this post, Ruth, I think it’s cool to be able to provide your characters with sparkles of your own reality. I also did this in some of my stories with my late hub.

    Definitely going to try the brisket recipe! Thank you for sharing it.


  2. Mmmmmm! I’m a meat fiend too (definitely have lycanthrope blood, LOL), and I have always wanted to cook brisket but didn’t know where to start, and now I do! I can’t wait to try your recipe. Thank you for sharing!

    Thanks for sharing! I’m going to check out your cookbooks and your series because I adore a good werewolf romp.

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.