Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 1/4 cup 59ml Honey

  3. 2 tablespoons 30ml Dijon mustard - divided

  4. 1 tablespoon 15ml Cabbage head - cut into 8 (medium)

  5. 3 tablespoons 45ml Butter or margarine -- Softened

  6. 1 1/2 teaspoons 7 1/2ml Fresh dill - chopped or 1/2 teaspoon 2 1/2ml Dried dill weed

  7. 2 1/2 lbs 1135g / 40oz Corned beef brisket

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350F. ( 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.


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