Wednesday, March 19, 2008

St. Patty's Day UB Style

I know this is a few days late, but we've been out of power for about 48 hours. Another story, another time. Anyway, holidays as we know them are a real challenge here. We did manage to go over to the Grand Khaan Irish Pub (remember, I do not make this stuff up) for a pint of Guinness (OK, it's watery Guinness out of China, but the sentiment is there as you can see :) and some Chinese stir fry. You see, their power was out, too, so the the grill was down but the wok was up. The place was packed and when the power did flash back on now and then, the Irish Rovers were a playin'. My first response to the 2nd picture was "Agghh! I look 110 years old!" Randy reminded me that he took this on his cell phone. Hmm...

The 1st picture is of my first homemade corned beef!!! My dear friend, Beverly, shared her recipe (and her corned beef!) with my Bible study group 2 years ago. It turned out stellar! I have a handful of ladies of a Certain Age that inspire me and Beverly is in this group. She is amazing! She has been here in Mongolia about 7 years I think. Her life call here is working with a Christian foster/orphanage that takes in abandoned babies and then raises them. She is SO energetic and her love for the Lord just shines--and she drives here! Beverly is currently facing some real health issues, so please pray for her--for the doctors here, for healing, for God's will and direction. Below is Beverly's picture (she has the beautiful white hair and is on the right) and her recipe for corned beef:

3-5 lb beef brisket
2 qts. of spring or distilled water
1/2 cup of canning or pickling salt
1/2 cup of tenderizing salt (e.g., Mortens)
3 TB sugar
2 TB mixed pickling spices
2 bay leaves
8 whole black peppercorns
1-2 cloves of garlic, minced
Dissolve the ingredients in a pot and bring to a boil for 2 minutes, then cool. Brine the meat in a glass, enamel, plastic (Ziploc bags work fine) or stainless steel container for 4-7 days (depending on the thickness of the meat.) Drain off the corning solution and rinse with fresh water. Cover the meat with water or bear and boil for 15 minutes then turn down the heat and simmer for 4 hours OR place same in crock pot and cook and low for 8-10 hours.

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BJ said...

Next year I'll have to try homemade corned beef too; I wonder if Ben would like it better than store bought (which is not his favorite!) YOU DO NOT LOOK 110 YEARS OLD!! You look beautiful! Love you,

Rodney said...

Ah Ha!

I have always wondered how to make that stuff, thanks! It looks like quite a process. It said cover with water or bear(?). Does this mean that it takes so long to make to put it under a hibernating bear (to keep it warm maybe)?

Your blog journal is more than entertaining and informative. Keep up the good work!