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Homestyle Corned Beef and Cabbage




Source of Recipe


Marla


List of Ingredients




Homestyle Corned Beef and Cabbage

2 cups water
1/4 cup honey
2 tablespoons Dijon mustard -- divided
1 medium cabbage head -- cut into 8 wedges
3 tablespoons butter or margarine -- softened
1 1/2 teaspoons fresh dill -- chopped OR
1/2 teaspoon dried dill weed
2 1/2 pounds corned beef brisket



Recipe



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 1/2 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.