Homestyle Corned Beef with Dilled Cabbage

Course : Beef
Serves: 3 - 4
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2 1/2 pounds corned beef brisket -- (2 1/2 to 3 1/2)
2 cups water
1/4 cup honey
2 tablespoons Dijon-style mustard -- divided
1 medium cabbage (approximately 2 pounds) -- cut in 8 wedges
3 tablespoons butter or margarine -- softened
1 1/2 teaspoons fresh dill* -- chopped

Preparation / Directions:

Place corned beef brisket and water in Dutch oven; cover tightly and simmer in 350-degree oven 1 hour. 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, fat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey and 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. A corned beef brisket with *One-half teaspoon dill weed may be substituted for chopped fresh dill. Tip: It is very important to simmer corned beef since boiling will cause meat to become tough.


Nutritional Information:

2810 Calories (kcal); 203g Total Fat; (65% calories from fat); 167g Protein; 73g Carbohydrate; 700mg Cholesterol; 2115mg Sodium

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