Homestyle Corned Beef with Dilled Cabbage

Yield: Makes 6 to 8

Ingredients

Brisket:
2 1/2 to 3-1/2 lbs. boneless corned beef brisket
2 cups water
1/4 cup honey
1 Tablespoon Dijon-style mustard
Dilled Cabbage:
1 medium head cabbage, cut into 8 wedges (about 2 pounds)
3 Tablespoons butter, softened
1 Tablespoons Dijon-style mustard, divided
1-1/2 teaspoons chopped fresh dill

Directions:

1. Heat oven to 350 degrees 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 degree 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 dijon 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, mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.

Recipe and image courtesy of the Cattlemen's Beef Board and National Cattlemen's Beef Association

Nutrition Facts

Yield: Makes 6 to 8

Approximate Nutrient Content per serving:

Calories: 403
Calories From Fat: 234
Total Fat: 26 g
Saturated Fat: 10 g
Cholesterol: 119 mg
Sodium: 1360 mg
Total Carbohydrates: 21 g
Dietary Fiber: 3.5 g
Protein: 22 g

Based on 3-ounce servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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