With Mongolian Beef
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One of my many idiosyncrasies is my love of traveling, especially in Asia. I have travelled throughout China, Tibet, Vietnam, Laos, Cambodia, Thailand, and Myanmar. The only place, which I haven't visited and still wish to visit, is Mongolia. Mongolia is essentially one of the most remote and isolated places in the world. That is one of the main reasons for wishing to visit Mongolia. Very few outsiders have had the opportunity to experience firsthand that of the Mongolian steppe. This is a very remote temporary village. 
This is the Winter Palace located just outside of the capital of Ulaanbaatar. 
The Winter Palace of the Bogd Khan Several years ago, I interviewed Dr. John Woods, a professor at the U. of Chicago. John Woods and Maury Kratvitz lead an expedition into Mongolia to find the burial site of Genghis Khan. Many archeologists believe that Genghis Khan's burial site contains more artifacts and other treasures than any other site in the world. In addition, I didn't realize that most Americans use the French version, Genghis Khan, instead of the Mongolian name, Chinggis Khan. 
Aside for the buried treasures and the various versions of Genghis Khan's name, he conquered much of Asia, the Middle East, and parts of Russia and Europe. He was able to accomplish this task by his large cavalry between 1206 to 1227. Genghis Khan said regarding his accomplishments, "Conquering the world on horseback is easy; it is dismounting and governing that is hard." 
Genghis Khan was an extremely erudite military planner, who wanted to utilized the use of his cavalry. Therefore, he would have them cut up horsemeat into chunks and place them in bags and put them between the saddle and the horse as they rode across the vast areas of conquest. As the cavalry rode, the horsemeat was both tenderized and cooked. Interestingly, the process of cutting up pieces of meat is the culinary basis for what we call mincemeat. 
Genghis Khan and his hordes tenderizing and cooking dinner Therefore, when I happened upon a recipe that Genghis Khan had handed down to me, I jumped upon the opportunity of trying it out. This is the recipe from Genghis Khan. However, his recipe did not include the use of a crock pot. I modified the recipe to include the crock pot to avoid having to prepare this recipe by riding around for 6-8 hours with the ingredients in a bag placed between the horse and the saddle. I also substituted beef for horse meat. 
This is Ayanna, my granddaughter, having Mongolian Beef several weeks ago. This is another article about Genghis Khan.
05/25/16 Follow @mountain_and_me |
