Recipe - Homestyle Corned Beef And Cabbage

2 cup Water
One fourth cup Honey
2 tablespoon Dijon mustard divided
1 md Cabbage head cut into 8
Wedges
3 tablespoon Butter or margarine
Softened
1 One half teaspoon Fresh dill chopped OR
One half teaspoon Dried dill weed
2 One half pound Corned beef brisket

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 One half to 2 hours, or until meat is
tender. Remove brisket from cooking liquid and place, flatside 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