Homestyle Corned Beef and Cabbage

Ingredients

Is this recipe clear? Does it appear to yield 6 Servings?

Original recipe makes 6 Servings

	1 mdCabbage head -- cut into 8
	2 cWater
	Wedges
	2 1/2 lbCorned beef brisket
	1 1/2 tsFresh dill -- chopped OR
	3 tbButter or margarine --
	1/4 cHoney
	1/2 tsDried dill weed
	Softened
	2 tbDijon mustard -- divided

Calories Per Serving: 396
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Homestyle Corned Beef and Cabbage Preparation

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. Recipe By : "Aine.McManus" , Gaelic List From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip