Categories: Beef Main Dish

Ingredients

• 2 1/2 to 3 1/2 lb. boneless corned beef brisket
• 2 cups water
• 1 medium head cabbage (about 2 lb.). cut into 8 wedges
• 1/4 cup honey
• 2 Tbsp. Dijon mustard, divided use
• 3 Tbsp. butter, softened
• 1 1/2 tsp. chopped fresh dill

Directions

1. Heat oven to 350 degrees.
2. Place corned beef and water into Dutch oven. Bring to simmer on low; do not boil. Cover tightly; place in oven 2 1/2 to 3 1/2 hours or until fork-tender.
3. About 20 minutes before beef is done; steam cabbage 15 to 20 minutes or until tender.
4. 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 Tbsp. mustard. Brush top of brisket with 1/2 of mixture; broil 3 minutes. Brush brisket with remaining glaze; broil 2 minutes or until glazed.
5. Combine butter, remaining mustard and dill; spread on hot cabbage. Carve beef diagonally across grain. Serve with cabbage.

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