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"
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 272 (64%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 107.1mg||33 %|
|Sodium 2316.3mg||80 %|
|Potassium 614.3mg||16 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.6g|
|Protein 28.1g||40 %|
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Calories per serving: 426
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