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