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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