Corned Beef Sandwiches
This recipe is from Episode 4 of This Food That Wine
Wine Suggestion: Gamay Noir
Yield: 10 Sandwiches
Ingredients
- 4 cups water (1000 ml)
- 1.5 pounds corned beef brisket (680g)
- 20 slices Rye bread of choice
- Mustard of choice to taste
Directions
- Pour water into the base of a roasting pan and place over low heat on the stovetop. Bring water to a simmer.
- Place corned beef directly onto a steaming rack and place into the roasting pan. Cover with a lid or foil.
- Allow to beef to cook for 1 ½ hours, replacing water when necessary.
- Remove the beef from the roasting pan and loosely cover with foil to allow the meat to rest. Allow the meat to rest for 15 minutes before slicing.
- Using a sharp knife slice the meat as thinly as possible, being sure to slice across the grain.
- Place sliced corned beef onto rye bread to make sandwiches.
- Serve sandwiches hot with your mustard of choice on the side. Serve with duck fat French fries.
Wine Pairing
Description: Gamay is light to medium bodied with flavours of tart cranberry and strawberry, spice, and cracked peppercorns with a subtle earthy finish. Gamay tends to have little to no tannin, which means that the wine has a lighter, smoother feel in your mouth, making it extremely food friendly.
Pairing: A really fatty and starchy dish needs a wine to smooth things out. The Gamay Noir has quite a bit of tartness that really cuts through the grease leaving your palate feeling clean. Sweet, sour, salty and bitter are all elements in this dish. The versatile Gamay Noir can work with all of these flavours, while also managing to have enough flavour of its own to not get drowned out by the big tastes in the food.
Wine Suggestion: Château des Charmes Gamay Noir V.Q.A (Niagara Peninsula, Canada)
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