Related recipes: Beef, Beef Brisket, Cabbage, Herbs, Main Dishes, National Cattleman’s Beef Association
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Total Time: 3 hrs 45 min
Yield: 6 servings
Ingredients
2- 1/2 to 3- 1/2 -pound boneless corned beef brisket
1/4 cup honey
1 Tbs Dijon-style mustard
Dilled Cabbage:
1 medium head cabbage (about 2 pounds), cut into 8 wedges
3 Tbs butter, softened
1 Tbs Dijon-style mustard
1- 1/2 tsp chopped fresh dill
Directions
Heat oven to 350°F. 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 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.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
