| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1/4 |
c |
Honey |
| 2 |
tb |
Dijon mustard — divided |
| 1 |
md |
Cabbage head — cut into 8 |
|
|
Wedges |
| 3 |
tb |
Butter or margarine — |
|
|
Softened |
| 1 1/2 |
ts |
Fresh dill — chopped OR |
| 1/2 |
ts |
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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