Dilly corned beef and cabbage

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

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