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"My advice, after 10 years recommending and guaranteeing trips, hands down my favorite, the Clark Fork River!" – David Lawrence (owner)

 



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St. Patrick’s Day is Special | Spank the Day!

Give St. Patrick a Good-Old American Spanking!

In The US, We Beat St. Patrick’s Day Like A Redheaded-Stepchild!

In fact, we give a lot of holidays the redheaded-stepchild treatment. We take a well intentioned, symbolic, meaningful tradition, especially time-honored days set aside for introspection and ponderance, drag it behind the woodshed and beat the snot-sniffing-significance out of it.

Christmas, Easter, Independence Day, Memorial Day – all casualties of our random-acts-against-meaning. Now “special days” (formerly known as “holy-days”) are for bargain shopping, work skipping, outdoor playing, indoor relaxing or self indulging.

 

In The American Spirit Of Beating-Up On Holidays, I Say This…

 

“GO GET MY BELT ST. PATRICK! IT’S TIME I LEARN YOU!”

 

Continuing The Tradition Of Dis-Honoring Cultural Traditions, I’ve Got Two Things For You To Do:

First, I’m going to encourage you to CURE YOUR OWN CORNED BEEF. Why? 

Corned beef,  NOT IRISH AT ALL!!!

 

Did you know? According to European Cuisine’s articles, “Ireland: Why We Have No Corned Beef & Cabbage Recipes,” in Ireland today, the serving of corned beef is geared toward tourist; most Irish in Ireland do not identify the ingredients as native cuisine.My recipe is below this article and I included a quick “how to” video.

Second, I’m going to associate St. Patrick’s Day with a holiday special – the nerve of me!

15% OFF Any Spokane River Trip this summer – use promo code GREEN– if you book between now and St. Patrick’s Day.

So this St. Patrick’s Day, crack a beer, pour in some green dye, cook up your corned beef and go buy something that’s been discounted!

 

Leave Borning Behind! 

David Lawrence Pangaea River Rafting

Signiture

 

 

Corned Beef Dry Rub and Brine Recipe

Ingredients:

1 (4 lb) beef brisket

The Rub:

2 Tbsp Dried Thyme

1 Tbsp Allspice

4 Bay leaves

1 Tbsp Whole Peppercorn

1 tsp Mustard Seeds

1 Pinch Ground Cloves

The Brine:

8 Cups Water

3 Tbs Sugar

3/4 Cup Kosher Salt

½ Cup Apple Cider Vinegar

The Simmering Liquid:

Guinness Beer to come up 3/4 to side of brisket

1 teaspoon peppercorn

½ teaspoon mustard seeds

½ teaspoon whole allspice

¼ teaspoon whole cloves

4 garlic cloves , sliced

Directions for the Brine:

Add the remaining powder to 8 Cups Water, 3 Tbs Sugar, 3/4 Cup Kosher Salt, ½ Cup Apple Cider Vinegar and bring to a boil, then cool.

Directions for the Rub:

Combine 2 Tbs Dried Thyme, 1 Tbsp Allspice, 4 Bay leaves, 1 Tbsp Whole Peppercorns, 1 tsp Mustard Seeds, 1 Pinch Ground Cloves into a blender and blend into a powder. Rub mix over your cuts of meat.

Combine the meat, rub and brine in a ziplock bag, place in a pan in case the bag leaks then place into the fridge. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to). Refrigerate for 6 to 7 days, turning occasionally.

Cooking:

After the 6 to 7 days, remove brisket from the brine and discard the brine.

Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough Guinness to come up 2/3 to 3/4 of the way up the side of the meat.

Add the rest of the simmering liquid ingredients above (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Add potatoes, parsnip, rutabaga. Add cabbage towards the end of the cooking time.

Reduce heat to a low simmer and cook, covered, for at least 3 hours. 4 hours doesn’t hurt anything.

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