Homestyle Corned Beef And Cabbage

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 with 1-tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, 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.

Makes 6 to 8 (3-ounce) servings.

Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe

Back to homepage