Mohamed Shili I never expected to crave corned beef that’s boldly seasoned and lightly seared—but Bobby Flay’s version turned me into a total convert. The classic dish gets a flavorful makeover with a spice-crusted exterior and a honeyed-mustard sauce that takes it from simple to sensational.
Whether you’re cooking for St. Patrick’s Day or just craving hearty comfort food, this dish delivers juicy brisket with a perfectly crisp crust and a zingy sauce on the side. I’ll guide you through each step so your plate looks and tastes like it came from a gourmet kitchen.
Why You’ll Love This Corned Beef & Cabbage
- Boldly seasoned beef: A homemade spice rub adds flavor and texture before searing.
- Tender result every time: Slow simmering until just right.
- Zesty sauce: Mustard, honey, and horseradish sauce brings heat and sweetness.
- Elegant presentation: Thinly sliced, spice-crusted beef is great for serving.
- Perfect for any gathering: Feeds a crowd without spending all day in the kitchen.
What’s in This Recipe
- 3 lbs corned beef brisket (discard commercial spice packet)
- Spice Rub: ancho chili powder, Spanish paprika, oregano, coriander, mustard powder, cumin, chile de árbol, salt & pepper
- Canola oil for searing
- Mustard-Honey-Horseradish Sauce: Dijon mustard, whole-grain mustard, honey, prepared horseradish, salt & pepper
How to Make Perfect Corned Beef And Cabbage
1. Simmer the brisket.
In a large pot, cover brisket with water and bring to a boil. Reduce to a low simmer; cook, covered, for 2½–3 hours until tender. Let cool 30 minutes, then slice into 1”-thick slices.
2. Mix the rub.
Combine ancho chili powder, paprika, oregano, coriander, mustard powder, cumin, chile de árbol, and a dash of salt & pepper.
3. Mix the sauce.
In a bowl, whisk together Dijon and whole-grain mustard, honey, and horseradish. Season with salt and pepper, then let it mellow at room temperature for at least 30 minutes.
4. Gru e the brisket.
Press one side of each beef slice into the spice rub until coated.
5. Sear the beef.
Heat canola oil in a nonstick skillet until shimmering. Rub‑side down, cook beef for 2 minutes until crust develops. Flip and cook 1–2 more minutes until heated through.
6. Serve with sauce.
Arrange the sliced beef on a platter and serve with the mustard-honey-horseradish sauce on the side—or spooned over top.
My Top Tips for This Dish
- Discard the packet: Using your own spice blend delivers a stronger, fresher flavor.
- Be patient simmering: Let it cook low and slow—don’t rush it.
- Let it rest before slicing: Helps retain juices and makes slicing easier.
- Sear just before serving: Keeps the crust crispy and fresh.
- Let the sauce sit: It mellows and develops a richer flavor that complements the beef beautifully.
Fun Variations to Try
- Serve with cabbage: Steam or sauté sliced cabbage with butter, salt, pepper, and a splash of apple cider vinegar.
- Add potatoes: During simmering, add baby potatoes for a one-pot meal.
- Make sliders: Use bite-size rolls and top with slivered meat and extra sauce.
- Add spice: Increase chili content for a kick in the sauce or rub.
- Make dips: Skim cooking liquid and mix with mustard for a dipping sauce.
What to Serve With Corned Beef
- Crispy smashed baby potatoes
- Southern-style squash casserole
- Roasted russet potatoes
- Parmesan-roasted green beans
- Creamy “bacon mac” and cheese
How to Store & Reheat
Fridge: In an airtight container for up to 4 days—cool completely first.
Freezer: Wrap slices tightly and freeze up to 3 months. Thaw overnight.
Reheat
- Oven: Bake at 350°F for 20–30 minutes, covered.
- Stovetop: Gently warm slices in a skillet with a little water or broth.
- Microwave: Heat on medium power, covered, in 1-minute intervals.
Your Corned Beef Questions, Answered
Can I use the cooking liquid?
Yes! It makes a flavorful broth for simmered cabbage or potatoes.
Do I need chile de árbol?
It adds smoky spice, but you can omit it if you’re avoiding heat.
What thickness should I slice?
1-inch works well—thicker slices are juicier, thinner ones crisp better.
Can I skip the sauce?
Technically yes—the spiced crust and simmered beef are delicious on their own.
Is this ready for company?
Absolutely! Simmer ahead of time, sear just before serving, and your guests will think it’s restaurant-quality.
Try More Recipes:
- Bobby Flay’s Savory Pepper Biscuits Recipe
- Bobby Flay Green Beans Recipe
- Bobby Flay Cheesecake Recipe
Bobby Flay Corned Beef And Cabbage
Description
Spice‑crusted, tender corned beef with a honey‑mustard horseradish sauce—easy, flavorful, and elegant comfort food.
Ingredients
For the Mustard-Honey-Horseradish Sauce:
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Simmer the Brisket: Cover brisket with water in a large pot and bring to a boil. Reduce to a simmer, cover, and cook for 2½ to 3 hours until fork-tender. Let cool 30 minutes, then slice into 1-inch pieces.
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Make the Rub: Mix chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol, salt, and pepper in a bowl.
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Make the Sauce: Whisk both mustards, honey, and horseradish in a bowl. Season to taste and let sit for 30 minutes.
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Coat the Beef: Dredge one side of each brisket slice in the spice rub.
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Sear the Slices: In a hot skillet with canola oil, sear beef slices rub-side down until crusted and browned, about 2 minutes. Flip and cook for 1–2 more minutes.
- Serve: Plate with a generous drizzle of sauce or serve sauce on the side.
