Yield: 8 servings
|2½ pounds||Corned beef brisket|
|3 teaspoons||Dijon mustard -- divided|
|1 medium||Head of cabbage -- 3 lbs.|
|2 tablespoons||Butter or margarine --|
|1 tablespoon||Fresh dill -- or 1 tsp. dill|
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