Side Pannel
Homestyle Corned Beef and Cabbage
Homestyle Corned Beef and Cabbage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- 2 c Water
- 1/4 c Honey
- 2 tb Dijon mustard -- divided
- 1 md Cabbage head -- cut into 8
- Wedges
- 3 tb Butter or margarine --
- Softened
- 1 1/2 ts Fresh dill -- chopped OR
- 1/2 ts Dried dill weed
- 2 1/2 lb Corned beef brisket
Directions
Place brisket and water in Dutch oven; cover tightly and cook 1 hour at
350 degrees (F). ( 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.
350 degrees (F). ( 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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