Dilly Corned Beef and Cabbage: The Best Dilly Corned Beef and Cabbage Recipe from Cook'n

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	Dilly Corned Beef and Cabbage

Serves: 6

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June Bridges, Franklin, Indiana

   1 corned beef brisket (2-1/2 to 3-1/2 pounds)
   1/4 cup honey
   3 teaspoons Dijon style mustard, divided
   1 medium head cabbage (3 pounds)
   2 tablespoons butter or margarine, melted
   1 tablespoon minced fresh dill or 1 teaspoon dill weed

Place brisket with its seasoning packet in a Dutch oven; add enough water to cover. Cover and simmer 2-1/2 hours or until tender. Remove the brisket and place on a broiling pan; reserve cooking liquid in Dutch oven. Combine the honey and 1 teaspoon mustard; brush half over meat. Broil 4 in. from the heat for 3 minutes. Brush with the remaining honey mixture; broil 2 minutes more or until glazed. Meanwhile, cut cabbage into eight wedges; simmer in cooking liquid for 10-15 minutes or until tender. Combine butter, dill and remaining mustard; serve over the cabbage wedges and sliced corned beef.

© Copyright Reiman Publications, 1993-1997

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