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Old 03-15-2004, 08:59 AM
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Homestyle Corned Beef with Dilled Cabbage


Choose a green or red cabbage with fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size. Avoid any cabbage with dull, withering leaves or brown spots.

If you'd like to try a new variation of the traditional corned beef and cabbage for St. Patrick's Day, give this one a try. It is out of this world!

Homestyle Corned Beef with Dilled Cabbage

2-1/2- to 3-1/2-pound (1.1- to 1.6-kg) boneless
corned beef brisket

1/4 cup (60 ml) honey

1 T (15 ml) Dijon-style mustard

Dilled Cabbage:
1 medium head cabbage (about 2 pounds),
cut into 8 wedges

3 T (45 ml) butter, softened

1 T (15 ml) Dijon-style mustard

1-1/2 teaspoons (7.5 ml) chopped fresh dill
OR 1/2 teaspoon (2.5 ml) dried dill

Heat oven to 350 F. Place corned beef brisket
(and seasoning packet, if your brisket came
with one) and 2 cups water in oven-safe
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.

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 T mustard. Brush top of brisket with 1/2 of
glaze; broil 3 minutes. Brush with remaining
glaze; broil 2 minutes or until glazed.

About 5 minutes before brisket is done,
steam cabbage 3 to 5 minutes or until
tender.

Combine butter, 1 T mustard and dill; spread
on hot cabbage. Carve brisket diagonally
across the grain. Serve with cabbage.

Source: Good Fixins 3-15-04
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