1 hour ago, rotuts said:
interesting
what I made is what I consider to be CB.
I grew up in CA and im wondering if there is an Eastern view that sees CB as something close to what Id call pastrami
not necessarily great pastrami , but a cow what wandered in that general neighborhood.
Might be true.
The Eastern deli CB I've had has some flavor in the pastrami spectrum...not smoked of course...and a somewhat leaner meat.
On the other hand, the stuff I made is probably what the Irish would've had for CB, if indeed they had CB at all. Meant for eating with cabbage and potatoes and not for reuben making
