Dilly Corned Beef and Cabbage - Just Dutch Oven Recipes

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Dilly Corned Beef and Cabbage

2 1/2 lb Corned beef brisket
1/4 c Honey
3 ts Dijon mustard -- divided
1 md Head of cabbage -- 3 lbs
2 tb Butter or margarine -- melted
1 tb Fresh dill -- or 1 tsp. 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 l teaspoon mustard; brush half over meat. Broil 4 in from the heat for 3 minutes. Brush with the remaining honey mixture; broil 2 min. more or until glazed. Meanwhile, cut cabbage into eight wedges; simmer in cooking liquid for 10 to 15 min. or until tender. Combine butter, dill and remaining mustard; serve over the cabbage wedges and sliced corned beef. Yield: 6 to 8 servings.