My friend Janet posted this on Facebook. I haven't tried it yet, but she's a great cook, so I assume it's yummy. We may try this for St. Patrick's Day this year, so I'll let you know...
2 C. water
2.5-3.5 lb. corned beef brisket
1/4 C. honey
2 T. Dijon mustard, divided
1 med. head cabbage, cut into 8 wedges
3 T. butter
1.5 tsp. chopped fresh dill, or 1/2 tsp. dried dill weed
spice packet--throw this away!
Place brisket in water in a Dutch oven, cover tightly, and cook 1 hour at 350 degrees. It is very important to cook the meat slowly because boiling it will cause the meat to become tough.
Turn brisket over and continue cooking 1.5-2 hours more or until meat is tender.
Remove brisket from cooking liquid and place, flat side up, on rack in broiler pan so that the surface of the meat is 3-4 inches from the heat.
Combine honey with 1 T. mustard and 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 15-20 minutes or until tender.
Combine remaining 1 T. mustard with butter and dill, spread over hot cabbage wedges.
Carve brisket diagonally across the grain into thin slices and serve with cabbage.
2 C. water
2.5-3.5 lb. corned beef brisket
1/4 C. honey
2 T. Dijon mustard, divided
1 med. head cabbage, cut into 8 wedges
3 T. butter
1.5 tsp. chopped fresh dill, or 1/2 tsp. dried dill weed
spice packet--throw this away!
Place brisket in water in a Dutch oven, cover tightly, and cook 1 hour at 350 degrees. It is very important to cook the meat slowly because boiling it will cause the meat to become tough.
Turn brisket over and continue cooking 1.5-2 hours more or until meat is tender.
Remove brisket from cooking liquid and place, flat side up, on rack in broiler pan so that the surface of the meat is 3-4 inches from the heat.
Combine honey with 1 T. mustard and 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 15-20 minutes or until tender.
Combine remaining 1 T. mustard with butter and dill, spread over hot cabbage wedges.
Carve brisket diagonally across the grain into thin slices and serve with cabbage.
1 comment:
We did try it, and it is really yummy. It is NOT, however, your typical corned-beef-and-cabbage taste, so if you're looking for the traditional flavors, this isn't your recipe.
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