Homestyle Corned Beef with Dilled Cabbage
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 3 hrs 45 min
Yield: 6 servings
Ingredients
2- 1/2 to 3- 1/2 -pound boneless corned beef brisket
1/4 cup honey
1 Tbs Dijon-style mustard
Dilled Cabbage:
1 medium head cabbage (about 2 pounds), cut into 8 wedges
3 Tbs butter, softened
1 Tbs Dijon-style mustard
1- 1/2 tsp chopped fresh dill
Directions
Heat oven to 350°F. Place corned beef brisket and 2 cups water in
Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven
2-1/2 to 3-1/2 hours or until fork-tender.
About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes
or until tender.
Remove brisket from water; trim fat. Place on rack in broiler pan so
surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top
of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or
until glazed.
Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage.
Carve brisket diagonally across the grain. Serve with cabbage.
Makes 6 to 8 servings.
Nutrition facts
Serving Size 1 serving
Calories 576
Calories from Fat 383 (66%)
% Daily Value*
64%Total Fat 42g
78%Saturated
Fat 15.6g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 18.9g
67%Cholesterol 200mg
92%Sodium 2209mg
9%Potassium 331mg
5%Total
Carbohydrate 14g
2%Dietary
Fiber 0.5g
Sugars 12g
Sugar Alcohols 0g
70%Protein 35g