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.

Ingredients

• 1 Corned Beef Brisket (2-1/2 to 3-1/2 pounds)
• 1/4 cup honey
• 1 tablespoon Dijon-style mustard

• 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

Instructions

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.