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.

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