Homestyle Corned Beef with Dilled Cabbage

Don’t save it for St. Patrick’s Day—this Corned Beef is good whenever you’re in the mood for comfort food. The dill-mustard-butter blend gives the cabbage a serious pop.

  • 3 hrs
    30 min
  • 8
    SERVINGS
  • 438
    Cal
  • 49 g
    Protein

Ingredients & Cooking

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

Cooking:

  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.

Nutrition Information

Lean Beef

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