Spice-Rubbed Corned Beef with Mustard-Honey-Horsera

Name: Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 cup dijon mustard; 1/2 cup whole-grain mustard; 1/2 cup clover honey; 1/4 cup prepared horseradish, drained; Kosher salt and freshly ground pepper

Servings: persons

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
1/2 cup dijon mustard
1/2 cup whole-grain mustard
1/2 cup clover honey
1/4 cup prepared horseradish, drained
Kosher salt and freshly ground pepper

1
Put the corned beef in a large pot and cover with cold water by 1 inch.
2
Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged.
3
Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices.
4
Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper.
5
Set aside.
6
Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper.
7
Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld.
8
Spread the spice rub on a plate.
9
Dredge one side of each slice of beef in the rub and tap off the excess.
10
Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer.
11
A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes.
12
Flip the slices and continue cooking another minute or two, adding more oil as needed.
13
Serve with cabbage and the sauce.
14
Photograph by Ryan Liebe

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3 -pound corned beef brisket (spice packet discarded), 3 tablespoons ancho chile powder, 2 tablespoons Spanish paprika, 1 tablespoon ground dried oregano, and more.

Yes, Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions