Bobby Flay's Corned Beef

(CBS)  St. Patrick's Day is this Wednesday, and a lot of people will be putting out the same boring corned beef and boiled cabbage on their tables. This year, why not put out something that people will actually enjoy?

"Early Show" resident chef Bobby Flay prepared his new twist on the classic Irish dish, corned beef and cabbage.

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The first change Bobby makes is with the preparation of the corned beef. To infuse more flavor, he first cooks off some bacon then sears the beef in the bacon fat until a nice crust forms. Next, he combines Dijon and whole grain mustards, horseradish and honey for a dipping sauce with a little kick.

For the cabbage, he roasts shallots in the oven with a little salt, pepper and sugar. Then, he tosses the caramelized shallots with the prepared cabbage and tops with bacon.

To serve, Bobby toasts rye bread and tops with a good quality blue cheese. Put everything together and you have a corned beef and cabbage recipe you'll want to make more than once a year!

RECIPES:

Spice Rubbed Corned Beef

INGREDIENTS:
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
Honey
Prepared horseradish
Chervil, for garnish

METHOD:
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

INGREDIENTS:
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

METHOD:
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.

[jasperrdm]

for those looking for his spice rub. Check food.com. Or search for "bobby flay 16 spice rub".

[thesevenveils]

Be very careful with this method of cooking corned beef. Depending on what company and how the beef was corned you might be frying up a big salt ball here. Some people will soak their corned beef in fresh water for an hour and maybe repeat this process 2 or 3 times to pull most of the salt out. One way to test for an oversalted corned beef is to put a clean finger on the meat and taste your finger for salt content. Remember the meat does shrink which concentrates the salt further.

[thesevenveils]

St. Patrick's Day is on Thursday (March 17th) instead of Wednesday as stated in this article. Geeesh guys how hard is it to fact check a date?

[Blissmaker]

This recipe and the Bobby Flay/Harry segment was actually shown in March 2010. Get over the days and dates. I used this recipe last year and it was the best corned beef recipe I have ever served!! Try it, please!! (And Harry, Maggie and Dave, I miss you so much!!)

[JamesB621]

Isn't corned beef a Jewish invention? If so, how did it become an "Irish" tradition?

[thesevenveils]

Corned beef isn't kosher because its cuts comes from the backside of the cow. Pastrami is considered Jewish but its not the same. Salting meat for preservation is a common method of mankind long before the Jewish cult got its start.

[lalawson]

Now I understand how these guys do it - only give partial details so forced to buy their cookbooks if you really want their recipes. Also, from what I have been able to find out from searching all over the internet is that you cannot purchase Bobby's meat rub at any large chain grocery store. Too bad he couldn;t give details on how to create own since impossible to order and get delivered by tomorrow.
I have found an egually wonderful recipe online - that breaks from normal tradition and it has all of the ingredients and steps nicely printed. First time last time for recipes off morning TV. At least this station.

[TheBellyBionic]

This is a complete recipe, he's just not working under the assumption that anyone using the recipe is a moron who needs things spelled out as if for a child. Bobby's rub recipe is all over the internet. So is the definition and instructions for anything else you didn't understand. Those of us who actually know how to cook appreciate recipes that don't assume we're idiots.

[makaha1]

Coming from a Hawaiian, Irish, Chinese mother and Samoan, German, British father, our corned beef was boiled with potatoes,carrots, and cabbage. We would also have rice or taro or breadfruit along side this with the meal. This would usually be served on Sundays and my dad cooked the corned beef. He and my mom would eat it with mustard, but I like ketchup better. I will try Bobby's recipe out on Wednesday and I hope my family likes it. It looks like it would be good in a sandwich. Aloha

[longbeached]

The corned beef on the show looks like it was a "flat" cut. Most of the time I use "point" cuts which are just as tasty. Will a point cut make it through the searing/cooking process or will it fall apart?

Thanks...

[junebuger1]

Or shall I ask what does it consist of????

[junebuger1]

Where do you get Bobby Flays spice rub?

[j_flood]

Just so you know, the 'traditional' Irish dish he is serving might be traditional only in the USA. There will be loads of cornbeefs cooked here this week, but the traditional Irish dish for St. Patrick's Day is boiled bacon (a ham cut) and cabbage. Us Irish need an Irish "Julia Child" to show 'real' traditional food. Of course, we'd only need maybe 6 shows to cover all the unique Irish fare! Hehehehe....
An American Paddy, Bray, Co. Wicklow, Ireland