| 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
A Message from our Provider:
“Faith without works is empty – and vica versa.”