Description
Bobby Flay’s corned beef and cabbage recipe brings Irish culinary tradition to American kitchens with bold, hearty flavors. Tender brisket and garden-fresh vegetables create a comforting meal that connects you to generations of home cooking.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) corned beef brisket (spice packet discarded)
Spices and Seasonings:
- 3 tablespoons ancho chile powder
- 2 tablespoons Spanish paprika
- 1 tablespoon ground dried oregano
- 1 tablespoon ground coriander
- 1 tablespoon mustard powder
- 1 teaspoon ground cumin
- 1 teaspoon ground chile de arbol
- Kosher salt
- Freshly ground pepper
Sauce and Glaze Ingredients:
- ½ cup dijon mustard
- ½ cup whole-grain mustard
- ½ cup clover honey
- ¼ cup prepared horseradish, drained
- Canola oil
Instructions
- Submerge the corned beef in a generously sized pot, ensuring it’s covered by 1 inch (2.54 centimeters) of cold water. Elevate heat to a robust boil, then reduce to medium-low, covering the pot. Allow the meat to simmer gently until fork-tender, approximately 2.5 to 3 hours. Periodically monitor water levels, replenishing as necessary to keep the beef fully immersed. Once cooking is complete, extract the meat and permit it to rest for 30 minutes before slicing into 1-inch (2.54 centimeters) thick portions.
- Craft a robust spice blend by thoroughly combining chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol, 1 teaspoon (5 milliliters) salt, and 1 teaspoon (5 milliliters) black pepper in a mixing vessel. Reserve the aromatic mixture for later use.
- Construct a vibrant sauce by whisking Dijon mustard, whole-grain mustard, honey, and horseradish in a separate bowl. Season with additional salt and pepper to taste. Allow the sauce to rest at room temperature for a minimum of 30 minutes, enabling the flavors to meld and intensify.
- Distribute the prepared spice blend evenly across a flat plate. Methodically coat one side of each beef slice by pressing it into the seasoning, ensuring thorough coverage while gently shaking off any excess mixture.
- Heat canola oil in a large nonstick sauté pan until it reaches a shimmering state. Carefully place the seasoned beef slices, spice-side downward, and sear until a golden-brown crust develops, approximately 2 minutes. Flip the slices and continue cooking for an additional 1-2 minutes, supplementing oil as required to prevent sticking.
- Plate the beautifully seared corned beef and accompany with the prepared mustard-honey-horseradish sauce, creating an enticing presentation that promises bold, complex flavors.
Notes
Here’s the Recipe Card Notes:
- Letting the sauce rest unveils a magical transformation of flavors, blending ingredients into a harmonious taste experience.
- Slow simmering technique guarantees melt-in-your-mouth corned beef, creating unparalleled tenderness and juiciness.
- Canola oil delivers the ultimate golden-brown crust, enabling a perfect high-heat sear without compromising the delicate spice rub.
- Strategic one-sided spice dredging concentrates explosive flavor while preserving the meat’s natural succulence.
- Homemade sauce adds a signature touch that elevates this classic dish from ordinary to extraordinary, making each bite a gourmet adventure.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Simmering, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 470 kcal
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 80 mg