| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef | 6 | Servings |
INGREDIENTS
| 2 | c | Water |
| 1/4 | c | Honey |
| 2 | T | Dijon mustard, divided |
| 1 | Cabbage head, cut into 8 | |
| Wedges | ||
| 3 | T | Butter or margarine |
| Softened | ||
| 1 1/2 | t | Fresh dill, chopped OR |
| 1/2 | t | Dried dill weed |
| 2 1/2 | lb | Corned beef brisket |
INSTRUCTIONS
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. Recipe By : "Aine.McManus" <mcmanus@maths.anu.edu.au>, Gaelic List From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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