Slice the Cured Corned Beef into 3 thick slices, about 5-7 mm thick.
Cut each slice in half so that they will fit into a medium sized pot.
Chop up the slice of bread into bite size pieces.
Bring a medium size pot of water to a boil, and boil the sliced cured corned beef in it for 5 minutes. This will reduce the saltiness of the cured meat. Taste the water after 5 minutes. It should taste salty.
Remove the slices of cured corned beef from the water and chop them up into bite size pieces. Make sure not to chop up the meat before boiling, because that will remove too much salt and the meat will lose flavor.
Put the red wine, Sapa, red wine vinegar, fennel, dill, thyme, and coriander into a deep frying pan. Bring the mixture to a boil and reduce in the pan for 10 minutes while constantly stirring the mixture.
Add the chopped meat into the pan. Fry the meat in the reduction for another 5 minutes while constantly stirring the mixture and the meat with a spatula.
Add honey, cumin, and black pepper into the pan. Continue frying for another 5 minutes, while constantly stirring the contents of the pan.
Add the chopped up bread to the pan. Fry the mixture for another 5 minutes.
After the bread has been fully covered in the reduction sauce, the sauce will get fully absorbed in to the meat and bread and will be completely reduced.
Remove from meat from the pan and serve.