Dilly corned beef and cabbage
8 servings
Ingredients
| Quantity | 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 -- |
| Melted | ||
| 1 | tablespoon | Fresh dill -- or 1 tsp. dill |
| Weed | ||
Directions
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