Homestyle corned beef & cabbage

Yield: 6 Servings

Measure Ingredient
2 cups Water
¼ cup Honey
2 tablespoons Dijon mustard -- divided
1 medium Cabbage head -- cut into 8
Wedges
3 tablespoons Butter or margarine --
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

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