Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | Water |
¼ cup | Honey |
2 tablespoons | Dijon mustard -- divided |
1 medium | Cabbage head -- cut into 8 |
\N \N | Wedges |
3 tablespoons | Butter or margarine -- |
\N \N | Softened |
1½ teaspoon | Fresh dill -- chopped OR |
½ teaspoon | Dried dill weed |
2½ pounds | Corned beef brisket |
Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( 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 ½ 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.
Recipe By : "Aine.McManus" <mcmanus@...>, Gaelic List From: Big Flavors Of The Hot Sun By Chr