Recipe: Bobby Flay’s Spice Rubbed Corned Beef

Here’s a St. Patrick’s Day inspired dinner idea for tomorrow:

Spice Rubbed Corned Beef

Whole prepared corned beef (about 4 lbs)
Bobby Flay Spice Rub for Meat
Canola oil
1 pound bacon, cut into lardon
Dijon mustard
Whole grain mustard
Prepared horseradish
Chervil, for garnish

Rub beef with spice rub. 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. Serve beef with sauce on side and garnish with chervil.

Cabbage with Bacon, Roasted Shallots and Blue Cheese

1 head cooked cabbage
8 whole shallots
Canola oil
1 tablespoon sugar
Salt and freshly ground black pepper
Rye bread, sliced 1/4 inch thick slices
4 ounces blue cheese

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. Toss with cabbage to heat through. Transfer to a platter, top with reserved bacon.

Place bread on baking sheet. Toast in oven until crisp on both sides. Top with some of the blue cheese and bake until slightly melted.

Serve bread with spiced rub corned beef and cabbage.



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