Mohamed Shili This Bobby Flay Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce is a tasty, flavorful twist on classic corned beef! The spicy rub gives the beef a nice kick, and the sauce adds a perfect balance of sweetness and tang. It’s a hearty meal you’ll love!
Ingredients Needed:
- 1 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 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 Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce?
- Cook the Corned Beef: Place the corned beef in a large pot and cover it with cold water, about 1 inch above the beef. Bring it to a boil, then reduce heat to medium-low. Cover and simmer for 2 1/2 to 3 hours until the beef is tender. Add more water if needed. Once cooked, remove the beef and let it cool for 30 minutes. Slice it into 1-inch-thick slices.
- Make the Spice Rub: In a bowl, mix the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol, salt, and pepper. Set aside.
- Make the Sauce: In another bowl, whisk together the Dijon mustard, whole-grain mustard, honey, and horseradish. Season with salt and pepper to taste. Let it sit for at least 30 minutes to blend the flavors.
- Cook the Beef: Spread the spice rub on a plate. Coat one side of each slice of beef in the rub, tapping off the excess. Heat a few tablespoons of canola oil in a large nonstick pan until hot. Add the beef slices, rub side down, and cook for about 2 minutes until browned. Flip and cook for another 1–2 minutes. Add more oil as needed.
- Serve: Serve the corned beef with cabbage and the mustard-honey-horseradish sauce on the side.
Recipe Tips:
- Use Fresh Spices: For the best flavor, make sure your spices are fresh. Old spices can lose their taste, so buying new ones will give the rub a stronger kick.
- Simmer the Corned Beef: Don’t rush the cooking time. Simmer the corned beef low and slow for a tender result. If you cook it too fast, it might become tough.
- Rest the Beef Before Slicing: After cooking, let the beef rest for at least 30 minutes before slicing. This helps keep the juices inside, making the meat more tender and flavorful.
- Apply the Rub Evenly: When coating the beef with the spice rub, make sure to cover each slice evenly. Press the rub lightly so it sticks well and forms a nice crust when cooked.
- Let the Sauce Sit: Allow the mustard-honey-horseradish sauce to sit for 30 minutes before serving. This gives the flavors time to blend, making them taste even better!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover corned beef cool down to room temperature before putting it in the fridge. Store it in an airtight container, and it will stay good for up to 3 days.
- Freeze: If you want to freeze the corned beef, first let it cool completely. Wrap it tightly in plastic wrap or foil, and then place it in a freezer bag. It will stay fresh for up to 2 months.
- Reheat: Heat a small amount of canola oil in a pan over medium heat. Add the leftover corned beef slices and cook for 1-2 minutes on each side until warmed through and slightly crisp.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 25g
- Saturated Fat: 7g
- Cholesterol: 65mg
- Sodium: 800mg
- Potassium: 600mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 25g
Try More Bobby Flay Recipes:
- Bobby Flay Horseradish Sauce
- Bobby Flay Corned Beef Hash
- Bobby Flay Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce
Bobby Flay Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce
Description
This Bobby Flay Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce is a tasty, flavorful twist on classic corned beef! The spicy rub gives the beef a nice kick, and the sauce adds a perfect balance of sweetness and tang. It’s a hearty meal you’ll love!
Ingredients
For the sauce:
Instructions
- Cook the Corned Beef: Place the corned beef in a large pot and cover it with cold water, about 1 inch above the beef. Bring it to a boil, then reduce heat to medium-low. Cover and simmer for 2 1/2 to 3 hours until the beef is tender. Add more water if needed. Once cooked, remove the beef and let it cool for 30 minutes. Slice it into 1-inch-thick slices.
- Make the Spice Rub: In a bowl, mix the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol, salt, and pepper. Set aside.
- Make the Sauce: In another bowl, whisk together the Dijon mustard, whole-grain mustard, honey, and horseradish. Season with salt and pepper to taste. Let it sit for at least 30 minutes to blend the flavors.
- Cook the Beef: Spread the spice rub on a plate. Coat one side of each slice of beef in the rub, tapping off the excess. Heat a few tablespoons of canola oil in a large nonstick pan until hot. Add the beef slices, rub side down, and cook for about 2 minutes until browned. Flip and cook for another 1–2 minutes. Add more oil as needed.
- Serve: Serve the corned beef with cabbage and the mustard-honey-horseradish sauce on the side.
Notes
- Use Fresh Spices: For the best flavor, make sure your spices are fresh. Old spices can lose their taste, so buying new ones will give the rub a stronger kick.
- Simmer the Corned Beef: Don’t rush the cooking time. Simmer the corned beef low and slow for a tender result. If you cook it too fast, it might become tough.
- Rest the Beef Before Slicing: After cooking, let the beef rest for at least 30 minutes before slicing. This helps keep the juices inside, making the meat more tender and flavorful.
- Apply the Rub Evenly: When coating the beef with the spice rub, make sure to cover each slice evenly. Press the rub lightly so it sticks well and forms a nice crust when cooked.
- Let the Sauce Sit: Allow the mustard-honey-horseradish sauce to sit for 30 minutes before serving. This gives the flavors time to blend, making them taste even better!
Bobby Flay Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce