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
- 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.
- 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.
- 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.
- Combine butter, 1-tablespoon mustard and dill; spread on hot cabbage.
- Carve brisket diagonally across the grain. Serve with cabbage.
Total preparation and cooking time: 2 ½ to 3 ½ hours.
Servings: 6-8
Author: National Cattlemen’s Beef Association
