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CBS Early Show Corned Beef & Cabbage

Serves: 4 to 8

Corned Beef & Cabbage
1 3lb prepared corned beef
1 large head cabbage, core removed and quartered

1. Put the corned beef in a large pot and cover by 2-inches with cold water. Bring to a boil over high heat, cover, reduce heat to medium-low and simmer until tender, about 2 ½ to 3 hours, adding more water if needed (the beef should always be covered with water)
2. During the last 30 minutes of cooking, add the cabbage and cook until tender. Remove the beef to a cutting board and let cool. Once the beef is slightly cooled, slice crosswise into ½-inch thick slices. 
3. Remove the cabbage and coarsely chop, set aside. 

Sautéed Boiled Cabbage with Bacon and Caramelized Shallots
Serves: 4 to 8

6 whole shallots, peeled
1 tablespoon canola oil
1 tablespoon sugar
Salt and freshly ground black pepper
¾ pound slab bacon, cut into lardon
Boiled cabbage, coarsely chopped (recipe above)

1. Preheat oven to 350 degrees F. Put the shallots in a small baking dish, toss with the oil and the sugar and season with salt and pepper. Roast until golden brown and caramelized, turning a few times, 30 to 40 minutes. Remove, let cool slightly and thinly slice. 
2. Put the bacon in a large sauté pan over medium heat and cook until the fat has rendered and the bacon is golden brown and crisp, stirring occasionally, about 12 minutes. Remove with a slotted spoon to a plate lined with paper towels. Drain all but 1 tablespoon of the bacon fat into a small bowl and reserve the remaining fat to sear the beef in. Return the pan to the heat, add the cabbage and shallots and cook until just heated through; season with salt and pepper. Transfer cabbage to a platter and top with the crisp bacon. 

Spice Rubbed Corned Beef with Mustard-Honey-Horseradish Glaze
½ cup Dijon mustard
½ cup whole grain Dijon mustard
½ cup clover honey
3 tablespoons prepared horseradish, drained
Salt and freshly ground black pepper
1 3lb prepared corned beef cooked until tender and sliced, recipe above
1 cup Bobby Flay’s Spice Rub for Meat & Pork
Reserved bacon fat, from cabbage recipe

1. Whisk together the mustards, honey, horseradish and salt and pepper in a bowl. Let sit at room temperature for 30 minutes to allow flavors to meld. 
2. Spread the rub onto a plate. Dredge one side of each slice of beef in the rub and tap off excess. 
2. Heat a few tablespoons of bacon fat in a large nonstick sauté pan until it begins to shimmer. Cook a few slices of beef at a time (4 – 5 should fit in a large pan) and cook, rub side down until a crust has formed and golden brown, about 2 minutes. Flip over and continue cooking for another minute or two. Remove to a platter. 
Continue with remaining bacon fat and beef slices Serve with sauce on the side.


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