Corned beef sandwiches are a classic sandwich pairing that can be found in delis across America. The salty, fatty corned beef works perfectly with the acidity and zing of mustard. But with so many types of mustard out there, from yellow to Dijon to honey, how do you choose what pairs best with corned beef?
What is corned beef?
Corned beef is a salt-cured brisket that has been brined, or soaked in a saltwater solution. This curing gives the beef a distinctive pink color and seasoned flavor. Brisket is a fattier cut of beef that becomes tender during the corning process. Once cured, the corned beef is then boiled until fork-tender.
Corned beef has a rich, beefy flavor that is enhanced by the seasonings in the brine. There is often a salty, smokey taste as well. The fat content gives the beef a luscious mouthfeel. Sliced corned beef can be served hot, but it is also excellent when chilled. In a sandwich, the meat has a wonderful contrast of textures -sliced thin against the bread, it can be meltingly tender.
Popular mustard varieties
There are three main categories of mustard that each have their own distinct flavor profile:
- Yellow mustard – This is the mild, common yellow mustard found in most refrigerators. It is made from mild white mustard seeds mixed with turmeric and other spices. The seasoning produces a tangy, slightly sweet flavor. Yellow mustard has a smooth, even texture.
- Dijon mustard – Originating in Dijon, France, this style uses brown or black mustard seeds instead of yellow. It has a robust, sharp mustard flavor with some subtle spicy heat. The texture can range from smooth to coarse grained, depending on how much the seeds are ground.
- Honey mustard – Sweet honey combined with mustard seeds creates a flavorful contrast. Honey mustard can be smooth or retain some graininess from the seeds. The honey balances out some of the mustard’s bitterness.
There are also many other mustard varieties like spicy hot mustard, whole grain mustard, or beer mustard. But yellow, Dijon, and honey are the most ubiquitous choices.
Which mustard is best with corned beef?
Here are some recommendations for which type of mustard pairs best with corned beef based on different factors:
Complementing flavors
The salty, smokey corned beef benefits from a mustard with some sharpness, tang, or spicy kick. Mild yellow mustard may get lost with the robust meat flavors. Dijon or spicy brown mustard are ideal for standing up to the corned beef and adding complementary spicy notes.
Texture contrast
The soft fattiness of corned beef is nice paired with a mustard that has some coarse texture. Whole grain Dijon or spicy mustard with mustard seeds delivers a pleasant crunch. Smooth yellow mustard seems one-note compared to the meat.
Overall sandwich balance
For a balanced corned beef sandwich, a more moderate mustard can work well. Honey mustard or brown deli-style mustard have enough flavor without overpowering the rest of the sandwich. Yellow mustard can also give a tangy note while letting the other flavors shine.
Personal taste preference
Some people like the extra zing of spicy mustard with corned beef while others may find it overpowering. Sweeter honey mustard can complement the meat without too much sharpness for those who are mustard-averse. The most important factor is choosing a mustard you enjoy the flavor of.
Putting it all together
Here is a summary of the kinds of mustards that work well in a corned beef sandwich and why:
| Mustard | Flavor Profile | Texture | Pairs Well With Corned Beef Because… |
|---|---|---|---|
| Yellow | Mild, tangy, slightly sweet | Smooth | Adds a subtle flavor contrast without overpowering |
| Dijon | Sharp, spicy | Coarse to smooth | Complements the salty, fatty meat flavors |
| Honey | Sweet and tangy | Smooth | Balances the robust meat flavors |
| Spicy brown | Hot, sharp | Coarse, seedy | Delivers crunchy texture contrast and added heat |
Other sandwich considerations
While the mustard choice is important, there are a few other factors that contribute to a perfect corned beef sandwich:
Bread
Opt for a bread with texture that can stand up to the hearty meat and mustard. Rye, pumpernickel, and Jewish rye are all excellent choices. Look for a firm, crusty loaf or bakery-style bread.
Cheese
Adding swiss, cheddar, or provolone cheese to the sandwich can provide another layer of flavor. The melted cheese also helps bind the other ingredients together.
Vegetables
Don’t forget the crunch and freshness of vegetables! Shredded cabbage or a tart dill pickle complement the salty meat. Onion and tomato are also nice additions.
Sauerkraut
For an extra tang, try adding sauerkraut to the sandwich. The fermented cabbage pairs perfectly with the seasoned corned beef.
Making the perfect reuben sandwich
A reuben is a specific type of corned beef sandwich made with swiss cheese, sauerkraut, and Russian dressing grilled between slices of rye bread. To make the quintessential deli favorite at home:
- Choose fresh, high-quality rye bread. Pumpernickel or marbled rye work well.
- Layer thin slices of top-quality corned beef.
- Add swiss cheese slices.
- Top with sauerkraut, drained well.
- Spread Russian dressing or Thousand Island dressing.
- Brush the outside of the bread slices with butter or olive oil.
- Grill the sandwich until the bread is crispy and the cheese is fully melted.
For the ideal flavor, use a zesty Russian dressing laced with horseradish or a spicy brown deli-style mustard.
Best mustard brands
Not all mustards are created equal. To get the most flavor in your corned beef sandwich, choose a high-quality brand made with quality ingredients. Here are some top options:
| Brand | Type | Why It’s Recommended |
|---|---|---|
| Grey Poupon | Dijon | Classic, sharp Dijon flavor with horseradish |
| Maille | Dijon | Pungent, herbaceous Dijon |
| Gulden’s | Spicy Brown | Complex, delicious deli-style flavor |
| Boar’s Head | Honey Mustard | Nice balance of sweetness and tang |
| French’s | Yellow | An American classic, widely available |
Make your own mustard
For the freshest, most natural flavor, consider making your own mustard at home. This allows you to customize the ingredients and texture. To make basic yellow mustard:
- Whisk together 1/2 cup dry mustard powder, 1/4 cup water, 1 teaspoon turmeric, 1 garlic clove, salt, and other desired spices.
- Gradually whisk in 1/2 cup cold water until smooth.
- Transfer the mustard mixture to a glass jar and refrigerate for at least 2 days for the flavor to develop.
- After resting, you can add more water, vinegar, or sweeteners if desired.
- The longer the mustard rests, the more the flavor will mellow out.
For Dijon-style mustard, use brown or black mustard seeds soaked in water instead of dry mustard powder. The seeds can be ground to the desired coarseness. Feel free to experiment with ingredients like honey, garlic, spices, or wine.
Conclusion
When making a delicious corned beef sandwich, choosing the right mustard can make all the difference. Dijon and spicy brown mustard both complement the salty meat well thanks to their sharpness and texture. But smooth honey mustard or yellow mustard also have their place for balance. Look for high-quality, name-brand mustards or make your own for maximum flavor impact.
With the perfect rye bread, quality corned beef, tangy sauerkraut, and your mustard of choice, you can create a spectacular sandwich. The next time corned beef is on the menu, take your sandwich up a notch with the ideal mustard pairing.