Mohamed Shili This Bobby Flay Corned Beef And Cabbage with mustard-honey-horseradish sauce is made with corned beef brisket, ancho chile powder, Spanish paprika, ground dried oregano, ground coriander, mustard powder, and ground cumin. It takes around 3 hours and 50 minutes to prepare and serves 6-8 people. Pair your Corned Beef And Cabbage with Crispy Crash Potatoes, Southern Squash Casserole, Roasted Russet Potatoes, and Green Bean Casserole.
To make Corned Beef And Cabbage, Bobby Flay simmers the beef brisket, prepares a spice rub, makes a mustard-honey-horseradish sauce, applies the rub to the beef, and then sautés the beef slices. This method ensures a flavorful and tender dish.
Bobby Flay’s recipes, including Meatloaf, Chicken Enchiladas, and Corned Beef And Cabbage, are known for their strong flavors and creative approach to classic recipes.
Bobby Flay Corned Beef And Cabbage Ingredients
- 3-pound corned beef brisket (spice packet discarded)
- 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 and freshly ground pepper
- Canola oil
For the mustard-honey-horseradish sauce:
- 1/2 cup Dijon mustard
- 1/2 cup whole-grain mustard
- 1/2 cup clover honey
- 1/4 cup prepared horseradish, drained
How To Make Bobby Flay Corned Beef And Cabbage
- Cook the Beef: Place the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium-low, and simmer until tender, about 2 1/2 to 3 hours. Add more water if needed to keep the beef submerged. After cooking, remove from the water, let it cool for 30 minutes, and then cut into 1-inch-thick slices.
- Prepare the Spice Rub: In a bowl, mix together the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol, and 1 teaspoon each of salt and pepper. Set this mixture aside.
- Make the Sauce: In another bowl, whisk together the dijon mustard, whole-grain mustard, honey, and horseradish. Season with salt and pepper. Let the sauce sit at room temperature for at least 30 minutes to blend the flavors.
- Apply the Spice Rub: Spread the spice rub on a plate. Dredge one side of each beef slice in the rub, shaking off any excess.
- Cook the Beef Slices: Heat a few tablespoons of canola oil in a large nonstick sauté pan until it begins to shimmer. Cook the beef slices, rub-side down, until a golden-brown crust forms, about 2 minutes. Flip the slices and cook for another minute or two, adding more oil as needed.
- Serve: Serve the cooked beef with the prepared mustard-honey-horseradish sauce.
What To Serve With Corned Beef And Cabbage
Serve your Corned Beef And Cabbage with sides like Crispy Smashed Baby Potatoes, Southern Squash Casserole, Roasted Russet Potatoes, Parmesan Roasted Green Beans, and Slow Cooker Bacon Mac and Cheese. These sides complement the flavors and textures of the main dish, enhancing the overall dining experience.
How To Store Corned Beef And Cabbage
In The Fridge:
Store Corned Beef And Cabbage in an airtight container in the fridge. It will stay fresh for up to 3-4 days. Ensure the beef and cabbage are cooled to room temperature before storing to maintain quality.
In The Freezer:
Corned Beef And Cabbage can be frozen in airtight containers or freezer bags. It will keep well for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Corned Beef And Cabbage
To reheat Corned Beef And Cabbage, place it in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20-30 minutes. For microwave reheating, use a microwave-safe dish, cover, and heat on medium power, checking periodically.
Check out More Recipes From Bobby Flay:
- Bobby Flay’s Savory Pepper Biscuits Recipe
- Bobby Flay Green Beans Recipe
- Bobby Flay Cheesecake Recipe
Bobby Flay Corned Beef And Cabbage
Description
This Bobby Flay Corned Beef And Cabbage with mustard-honey-horseradish sauce is made with corned beef brisket, ancho chile powder, Spanish paprika, ground dried oregano, ground coriander, mustard powder, and ground cumin. It takes around 3 hours and 50 minutes to prepare and serves 6-8 people. Pair your Corned Beef And Cabbage with Crispy Crash Potatoes, Southern Squash Casserole, Roasted Russet Potatoes, and Green Bean Casserole.
Bobby Flay Corned Beef And Cabbage Ingredients
For the mustard-honey-horseradish sauce:
How To Make Bobby Flay Corned Beef And Cabbage
- Cook the Beef: Place the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium-low, and simmer until tender, about 2 1/2 to 3 hours. Add more water if needed to keep the beef submerged. After cooking, remove from the water, let it cool for 30 minutes, and then cut into 1-inch-thick slices.
- Prepare the Spice Rub: In a bowl, mix together the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol, and 1 teaspoon each of salt and pepper. Set this mixture aside.
- Make the Sauce: In another bowl, whisk together the Dijon mustard, whole-grain mustard, honey, and horseradish. Season with salt and pepper. Let the sauce sit at room temperature for at least 30 minutes to blend the flavors.
- Apply the Spice Rub: Spread the spice rub on a plate. Dredge one side of each beef slice in the rub, shaking off any excess.
- Cook the Beef Slices: Heat a few tablespoons of canola oil in a large nonstick sauté pan until it begins to shimmer. Cook the beef slices, rub-side down, until a golden-brown crust forms, about 2 minutes. Flip the slices and cook for another minute or two, adding more oil as needed.
- Serve: Serve the cooked beef with the prepared mustard-honey-horseradish sauce.
