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
  • 6
    SERVINGS
  • 350
    Cal
  • 17.5 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 Corned Beef Brisket (2-1/2 to 3-1/2 pounds)
  • 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

Butcher Counter

Homestyle Corned Beef with Dilled CabbageBrisket Flat Half Brisket Primal

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.

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