Home salted beef brisket. Rolled not flat with plenty of fat, pickled for a 7 days in brine (salt, Prague powder 2, molasses sugar, cinnamon, coriander, bay leaf, clove, peppercorns, orange peel, dried ginger). Simmered for 3 hours in slow cooker. Now cool and good to go - it’s fabulous. Sunday evening appeared still warm in late night sarney.
Below is t’interweb image to give you an idea of the dish. Not my pic, one must NEVER mix celery or carrots with mash. tsk.
Tonight (and tomorrow) most likely with mashed potato, leeks and gravy - maybe some white cabbage. No doubt a fried egg or two will feature at some time. I will post some pics of course.
But what to drink with this food of the God(s)? first instinct is Alsace Riesling, but not Gewürztraminer despite the spices in the brine, simply because I prefer my whites very dry.
Or maybe a red… Loire cab franc, or a Bordeaux blend with a decent proportion thereof.