Ingredients Jump to Instructions ↓

  1. 2-1/2 to 3-1/2 pounds boneless corned beef brisket

  2. 2 cups water

  3. 1/4 cup honey

  4. 1 tablespoon Dijon-style mustard Dilled Cabbage

  5. 1 medium head cabbage (about 2 pounds), cut into 8 wedges

  6. 3 tablespoons butter, softened

  7. 1 tablespoon Dijon-style mustard

  8. 1-1/2 teaspoons chopped fresh

Instructions Jump to Ingredients ↑

  1. Preparation : Procedure: Heat oven to 350°F. Place corned beef brisket and water in Dutch oven. Bring just to a simmer, do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until brisket is fork-tender. About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender, keep warm. Remove brisket from water, trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze, broil 3 minutes. Brush with remaining glaze, broil 2 minutes or until glazed. Combine butter, 1 tablespoon mustard and dill, spread on hot cabbage wedges. Carve brisket diagonally across the grain into thin slices. Serve with cabbage. Makes 6 to 8 Servings Cook's Tip: One-half teaspoon dried dill weed may be substituted for fresh dill, if desired. National Cattlemen's Beef Association


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