Shelly's Recipe

HOMESTYLE CORNED BEEF AND CABBAGE

Category: Brisket/Cornbeef

2 cup water
1/4 cup honey
2 tbsp dijon mustard, divided
1 medium cabbage head, cut into 8 wedges
3 tbsp butter, softened
1/2 tsp dried dill weed
2 1/2 lb Corned beef brisket

InstructionsPlace brisket and water in Dutch oven; cover tightly and cook 1 hour at 350. (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 tbsp 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.