Excellent question my friend. On this sandwich I used a Russian mustard, sweet with a bit of hot. But yesterday (practice makes perfect) I used an extra hot Polish mustard, and instead of a Pompous Ass Pale Ale, I enjoyed a swanky IPA whose name escapes me just now. Let me also say that when I made the skillet cornbread, I started by frying up two strips of bacon in my cast iron pan, then poured the batter into the pan, leading to an amazing, super-tasty crust.
Roast beef on warm skillet cornbread, with a cool Pompous Ass English Pale Ale.
27th Street 
Excellent question my friend. On this sandwich I used a Russian mustard, sweet with a bit of hot. But yesterday (practice makes perfect) I used an extra hot Polish mustard, and instead of a Pompous Ass Pale Ale, I enjoyed a swanky IPA whose name escapes me just now. Let me also say that when I made the skillet cornbread, I started by frying up two strips of bacon in my cast iron pan, then poured the batter into the pan, leading to an amazing, super-tasty crust.
Yum! What kind of mustard did you use?