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.
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.
About 20 minutes before Brisket is done, steam cabbage 15 to 20 minutes or until 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 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 350 Calories; 22.1g Total Fat; 9g Saturated Fat; 0.8g Polyunsaturated Fat; 9.5g Monounsaturated Fat; 0.2g Trans Fat; 99mg Cholesterol; 976mg Sodium; 390mg Potassium; 21g Total carbohydrate; 17.5g Protein; 2.4mg Iron; 3mg Niacin; 0.4mg Vitamin B6; 76.7mg Choline; 1.4mcg Vitamin B12; 4.2mg Zinc; 28.5mcg Selenium; 3.8g Fiber.