Homestyle Corned Beef with Dilled Cabbage

Delicious honey-mustard glazed corned beef with very special dilled cabbage.

Yield: 6 to 8 servings

Ingredients

Corned Beef Brisket

• 2 1/2 to 3 1/2 pound boneless corned beef brisket
• 1/4 cup honey
• 1 tablespoon Dijon-style mustard

Dilled Cabbage

• 1 medium head cabbage (about 2 pounds), cut into 8 wedges
• 3 tablespoons butter, softened
• 1 tablespoon Dijon-style mustard
• 1 1/2 teaspoons chopped fresh dill

Instructions

1. Heat oven to 350 degrees F.
2. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil.
3. Cover tightly and bake for 2 1/2 to 3 1/2 hours or until fork-tender.
4. About 20 minutes before brisket is done, steam cabbage for 15 to 20 minutes or until tender.
5. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
6. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil for 3 minutes.
7. Brush with remaining glaze; broil 2 minutes or until glazed.
8. Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage.
9. Carve brisket diagonally across the grain.
10. Serve with cabbage.

Attribution

Recipe and photo used with permission from: Texas Beef Council