Recipe of the Month: Homestyle Corned Beef with Dilled Cabbage

March 2004 Recipe of the Month: Homestyle Corned Beef with Dilled Cabbage

Ingredients

• 2 ½ to 3 ½ pound boneless corned beef brisket
• ¼ cup honey
• 1 tablespoon Dijon-style mustard

Dilled Cabbage

• 1 medium head cabbage (about 2 lbs), cut into 8 wedges
• 3 tablespoons butter, softened
• 1 tablespoon Dijon-style mustard
• 1 ½ teaspoons chopped fresh dill

Instructions

1. Heat oven to 350 F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to simmer; do not boil. Cover tightly and cook 2 ½ to 3 ½ hours or until fork-tender.
2. About 20 minutes before brisket is done, steam cabbage 15-20 minutes or until tender. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
3. Combine honey and 1-tablespoon mustard. Brush top of brisket with ½ of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
4. Combine butter, 1-tablespoon mustard and dill; spread on hot cabbage.
5. Carve brisket diagonally across the grain. Serve with cabbage.

Total preparation and cooking time: 2 ½ to 3 ½ hours.

Advertisement

Servings: 6-8

Author: National Cattlemen’s Beef Association