Happy St. Patrick’s Day!
Today, people all around the world will wear green and raise a glass of Irish draught in commemoration of St. Patrick’s Day. Whether or not its origins are actually Irish, no other iconic dish is more associated with this celebration than Corned Beef. To “corn” something is to preserve it in a salty brine. Corned Beef, which is a deliciously tender and affordable cut of meat, is typically made from salt-cured Brisket. My interpretation of this classic dish draws inspiration from my Southern roots and the traditions of Irish American immigrants resulting in a modern expression of a time-honored classic. If you don’t have time to make this incredible tangy barbecue sauce from scratch then just substitute your favorite sauce. I promise you will love how easy, fast and delicious this is!
Suggested Wine Pairings
This Guinness-spiked Corned Beef is complex, full of flavor and needs a bold wine that can stand up to it. A spicy Syrah, jammy Zinfandel or juicy Grenache-based blend from the Southern Rhone would accentuate and compliment the bold spices and flavor. If you prefer a white wine, look for one with lean, bright and fruity flavors to help cut through the rich barbecue, like a Sauvignon Blanc, Chenin Blanc or Pinot Gris.