Homemade Corned Beef and Pastrami, Half Sour Pickles - Mishpucha Kitchen - Sunday, 3/7 at 12pm Est
Corned Beef and Pastrami: This is completely made from scratch from a raw brisket. Learn how to brine the meat. The process takes 7 days.
**Take the next class on 3/14 and we will make a homemade Marble Rye to make the ultimate sandwich. ALL MADE BY YOU!
Half Sour Pickles: crunchy, briny pickles are the cornerstone of a NY Chef's arsenal. Learn this age-old technique of creating world famous NY pickles!