Preparation:
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. |
