 |
|
|
|
|
Ingredients: |
| 2-1/2 to 3-1/2 |
|
-pound boneless corned beef brisket |
| 1/4 |
|
cup honey |
| 1 |
|
tablespoon Dijon-style mustard |
| |
Dilled Cabbage: |
| 1 |
|
medium head cabbage (about 2 pounds), cut into 8 wedges |
| 3 |
|
tablespoons butter, softened |
| 1 |
|
tablespoon Dijon-style mustard |
| 1-1/2 |
|
teaspoons chopped fresh dill |
|
|
|
Instructions: |
| 1. |
|
Heat oven to 350°F. Place corned beef brisket and 2 cups water in 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. |
| 2. |
|
About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender. |
| 3. |
|
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 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed. |
| 4. |
|
Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage. |
|
| Makes 6 to 8 servings. |
|
| | |
| | Nutrition information per serving (1/6 of recipe): 403 calories; 26 g fat (10 g saturated fat; 11 g monounsaturated fat); 119 mg cholesterol; 1360 mg sodium; 21 g carbohydrate; 3.5 g fiber; 22 g protein; 3.8 mg niacin; 0.4 mg vitamin B6; 1.7 mcg vitamin B12; 3.1 mg iron; 36.4 mcg selenium; 5.3 mg zinc.
Nutrition information per serving (1/8 of recipe): 302 calories; 20 g fat (8 g saturated fat; 9 g monounsaturated fat); 89 mg cholesterol; 1020 mg sodium; 16 g carbohydrate; 2.6 g fiber; 16 g protein; 2.9 mg niacin; 0.3 mg vitamin B6; 1.3 mcg vitamin B12; 2.3 mg iron; 27.3 mcg selenium; 3.9 mg zinc. |
