This year I've had a bit of a corned beef 'revival', for lack of a better term. Growing up it was made semi regularly but my parents have always enjoyed their meat well done and my memories of overly dry beef with boiled potatoes aren't my best childhood food memories.
Having only enjoyed it cooked to perfection in recent times and enjoying it regularly as part of a New York Reuben Sandwich during my extended time in the United States this year I have started cooking it myself. As this post goes live I will be heading into the kitchen to cook it tonight using this recipe I found online
Question is, what wine do you think will pair best with this British classic?
I've done some basic searches on-line and was surprised to see an almost even amount of people recommending a white wine vs. those suggesting a red wine. The mustard sauce is fairly mild but is going to be better suited to a white wine on its own. Being beef though I am still leaning towards a red and have an relatively inexpensive Bordeaux that I am leaning towards opening.
As always with this segment though, I am keen to hear your thoughts?
