Description
Bobby Flay’s corned beef and cabbage recipe celebrates traditional Irish cuisine with a modern twist. Hearty ingredients and precise techniques bring this classic dish to life, offering home cooks a delicious way to connect with cultural heritage.
Ingredients
Scale
- 3 lbs (1.36 kg) corned beef brisket (spice packet discarded)
- 3 tbsps ancho chile powder
- 2 tbsps Spanish paprika
- 1 tbsp ground dried oregano
- 1 tbsp ground coriander
- 1 tbsp mustard powder
- 1 tsp ground cumin
- 1 tsp ground chile de arbol
- Kosher salt
- Freshly ground pepper
- ½ cup dijon mustard
- ½ cup whole-grain mustard
- ½ cup clover honey
- ¼ cup prepared horseradish, drained
- Canola oil
Instructions
- Meat Preparation: Immerse corned beef in a sizeable pot, covering with cold water by 1 inch. Bring to a vigorous boil, then reduce heat to medium-low, covering the pot. Simmer until meat becomes tender, approximately 2.5-3 hours. Replenish water as needed to maintain coverage. After cooking, let meat rest for 30 minutes before slicing.
- Spice Blend Creation: Thoroughly combine chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol, salt, and black pepper in a mixing bowl. Set aside this aromatic seasoning mixture.
- Sauce Development: Whisk Dijon mustard, whole-grain mustard, honey, and horseradish together. Season with salt and pepper to taste. Allow sauce to rest at room temperature for 30 minutes to develop depth of flavor.
- Seasoning and Searing: Spread spice blend on a flat plate. Coat beef slices by pressing into the seasoning, ensuring even coverage. Heat canola oil in a nonstick sauté pan until shimmering. Sear seasoned beef spice-side down for 2 minutes until golden-brown. Flip and cook for an additional 1-2 minutes, adding oil as necessary.
- Plating: Arrange seared corned beef on a serving plate. Accompany with the prepared mustard-honey-horseradish sauce, creating a visually appealing and flavor-packed presentation.
Notes
- Meat Preparation Tip: Let corned beef rest at room temperature for 15-20 minutes before cooking to ensure even heat distribution and more tender results.
- Seasoning Strategy: Press spices firmly into meat’s surface to create a robust, flavorful crust that enhances overall taste profile.
- Sauce Timing Hack: Prepare mustard sauce at least 30 minutes before serving to allow ingredients to blend and develop deeper, more complex flavors.
- Searing Secret: Use high, consistent heat and avoid overcrowding the pan to achieve a perfect golden-brown crust without steaming the meat.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Simmering, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 20 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg