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Tender corned beef with
a Dijon-honey glaze served with buttery dilled cabbage.
Homestyle
Corned Beef with Dilled Cabbage
- 1 (2 1/2 to 3 1/2 pound)
boneless corned beef brisket
1/4 cup honey
1 tablespoon Dijon-style mustard
Dilled Cabbage:
1 medium head cabbage (about 2 pounds), cut into 8 wedges
3 tablespoons butter, softened
1 tablespoon Dijon-style mustard
1 1/2 teaspoons chopped fresh dill
- Heat oven to 350°F
(175°C).
- Place corned beef brisket
and 2 cups water in Dutch oven. Bring just to a simmer; do not
boil. Cover tightly and cook in 350°F (175°C) oven 2 1/2 to
3 1/2 hours or until fork-tender.
- About 20 minutes before
brisket is done, steam cabbage 15 to 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 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. Carve brisket diagonally
across the grain. Serve with cabbage.
Makes 6 to 8 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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