Homestyle Corned Beef And Cabbage

Recipe Ingredients

2 cups	474ml	Water
1/4 cup	59ml	Honey
2 tablespoons	30ml	Dijon mustard - divided
1 tablespoon	15ml	Cabbage head - cut into 8 (medium)
3 tablespoons	45ml	Butter or margarine --
		Softened
1 1/2 teaspoons	7.5ml	Fresh dill - chopped or
1/2 teaspoon	2.5ml	Dried dill weed
2 1/2 lbs	1135g / 40oz	Corned beef brisket

Recipe Instructions

Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350F. ( It is very important to simmer the meat slowly because boiling will cause meat to become tough.)

Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes.

Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges.

Carve brisket diagonally across the grain into thin slices and serve with cabbage.

Source:
Big Flavors Of The Hot Sun

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