Jewish style St Pats dinner


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Did the CB in the Dutch with an inch of water at bake 450° for 90 minutes. Then lowered to 400° for 30 minutes. Probing around 182-187° and then pulled for slicing

By far, best CB I’ve ever made. Boiling a quality CB is a waste of time and good food. This CB was from Whole Foods.

Added the seasoning packet atop the fat cap and then added more pickling spice mix. The house smelled great.

Found a traditional Russian rye bread. No caraway seeds. And sliced this CB thin and warmed up those knishes.

Real sauerkraut from Poland, cabbage salt and water only as ingredients. And a Dr. Brown’s Cel-Ray soda.

Dang this was excellent. Achievement unlocked!

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My grandparents would be proud. They used to own a small deli in Brooklyn.
 
My grandmothers were both from Ireland, and always specified the "gray" cb, never the red. Probably associated it more with England! I always thought it tasted better though-out here you never find it, last time I had it was in New England. My annual St Pats Day now incorporates Guiness.
 
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