Bobby Flays Corned Beef And Cabbage Recipe (2024)

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• - to make
• Serves 6

Saw this on The Early Show, THANKS Bobby Flay, it was delicious. I made just a couple of slight changes. The mustard sauce and added flavors of the spice rub at second cooking make it a good recipe for those who don't enjoy the traditional corned beef and cabbage.

• spicycornedbeef
• beef
• bacon
• onion
• cabbage
• spicy
• mustard
• horseradish
• stovetop

Ingredients

• Corned Beef: shopping list
• Whole prepared corned beef (about 4 lbs) shopping list
• Bobby Flay spice Rub for Meat **what I substituted for this below** shopping list
• canola oil shopping list
• 1 pound bacon, cut into chunks shopping list
• Dijon mustard shopping list
• whole grain mustard shopping list
• honey shopping list
• Prepared horseradish shopping list
• **meat rub substitution** shopping list
• 3 Tbsp dry mustard shopping list
• 1 1/2 Tbsp dried oregano shopping list
• 1 Tbsp chili powder shopping list
• 1/2 Tbsp garlic powder shopping list
• 1/2 Tbsp black pepper shopping list
• 1/2 Tbsp sea salt shopping list
• 1 tsp cumin shopping list
• 1 tsp celery seed shopping list
• ~~ shopping list
• Cabbage: shopping list
• 1 head cooked cabbage * shopping list
• 8 whole shallots shopping list
• canola oil or vegetable oil shopping list
• 1 tablespoon sugar shopping list
• 3 tablespoons melted butter shopping list
• salt and freshly ground black pepper shopping list
• *Before cooking cabbage, prepare a bath of vinegar and water, dissolving a little salt into it, soak cabbage for 10 or 15 mins and drain. This reduces the smell. shopping list

How to make it

• Corned Beef:
• Rub prepared beef with spice rub and set aside.
• Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add bacon and cook until golden brown, remove with a slotted spoon to a plate lined with paper towels and reserve for the cabbage.
• Sear the beef in the bacon fat until a crust forms, turn over and continue cooking until golden brown. Remove, let rest and thinly slice.
• Whisk together mustards, honey and horseradish, to taste. (I went kind of heavy on the mustards and honey, then added the horseradish a little at a time until it tasted good to me)
• Serve beef with sauce on side.
• Cabbage:
• Preheat oven to 350°F.
• Place shallots on a sheet pan, toss with a few tablespoons of oil and sugar and season with salt and pepper. Roast in the oven, turn occasionally, until golden brown and caramelized.
• Meanwhile toss cooked cabbage with melted butter.
• Toss shallots and half of reserved bacon with warm cabbage.
• Top with remaning bacon.