HOMESTYLE CORNED BEEF AND CABBAGE
Steps:
- Place brisket and water in Dutch Oven; cover tightly and cook 1 hour at 350 degrees F. (It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours or until meat is tender.
- Remove brisket from cooking liquid and place, flat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey and 1 Tbsp. mustard; brush half of the mixture over top of brisket and broil 3 min. Brush with remaining mixture and continue broiling 2 min., or until brisket is glazed.
- Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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