Yield: 8 servings
Measure | Ingredient |
---|---|
2½ pounds | Corned beef brisket |
¼ cup | Honey |
3 teaspoons | Dijon mustard -- divided |
1 medium | Head of cabbage -- 3 lbs. |
2 tablespoons | Butter or margarine -- |
\N \N | Melted |
1 tablespoon | Fresh dill -- or 1 tsp. dill |
\N \N | Weed |
Place brisket with its seasoning packet in a dutch oven; add enough water to cover. Cover and simmer 2½ hours or until tender. Remove the brisket and place on a broiling pan; reserve cooking liquid in dutch oven. Combine the honey and l teaspoon mustard; brush half over meat. Broil 4 in from the heat for 3 minutes. Brush with the remaining honey mixture; broil 2 min. more or until glazed.
Meanwhile, cut cabbage into eight wedges; simmer in cooking liquid for 10 to 15 min. or until tender. Combine butter, dill and remaining mustard; serve over the cabbage wedges and sliced corned beef. Yield: 6 to 8 servings.
Recipe By : Country Woman