The weather has been warmer than usual, with highs close to 90. Even for the desert this is unusual.
At work we’ve been working for over a year on a project near Joshua Tree National Park. To this point it has been all paperwork shuffling with a lot of misdirections from the government. It looks like we are finally nearing the permit stage and we went up to look around. Found this little hummingbird on the ground, obviously stunned, after hitting a window. Poor guy! The homeowner moved him to a safe location to recover and I managed to get a some pretty cool shots showing off his colors.
On the dog training front we were at the shelter again this week, leash training with basic obedience thrown in for good measure, along with evaluating new intakes. This guy is Skitch. A little skittish to start but he warms up fast. It was good to see that several of the dogs we have been working with have found homes.
But the BIG news for this week is that we started corning the corned beef for St Patrick’s Day. I’ve blogged about this before, and it is a favorite subject. I cannot state emphatically enough that homemade corned beef is a gazillion times better than the chemical laden package you buy at the grocery store. Julia Child rocked the original recipe and, with a few minor tweaks, it has yet to fail me.
Start with assembling the seasonings: 1 1/3 c coarse (Kosher) salt
1 T cracked peppercorns (pound whole corns to crack them)
1 t ground black pepper
1 T cracked allspice
2 t thyme
2 t paprika,
2 crumbled bay leafs
Put the meat (brisket, tri tip, rump roast) into a 2 gallon ziploc bag and rub the seasoning into the meat, evenly distributing.
Make sure all excess air is pushed out, zipper close the bag and then massage the meat thru the plastic.
Now it goes into the fridge, laying flat, with a heavy weight over it. (We previously used 12 packs of soda but this year we have 2 cast iron skillets with a garden brick on top.) Every day for two weeks the meat needs massaged and turned. You will see a nice red liquid by the first turn.
After at least two weeks (we’ve gone 4) remove it from the bag and soak in cold water, changing it out at least 3 times, for 24-48 hours. This desalting will make the meat perishable so it should be cooked ASAP. We do ours in the slowcooker on low for 8 hours with a can of beer, slices of onion and garlic, red potatoes and then at about half an hour to go sliced cabbage.