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Homestyle Corned Beef with Dilled Cabbage

Diabetic Homestyle Corned Beef with Dilled Cabbage Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Makes 6 to 8 servings
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Ingredients

  • 2-1/2 to 3-1/2 -pound low-sodium boneless corned beef brisket
  • 1/4 cup honey
  • 1 tablespoon Dijon-style mustard

    Dilled Cabbage Ingredients

  • 1 medium head cabbage (about 2 pounds), cut into 8 wedges
  • 3 tablespoons butter, softened
  • 1 tablespoon Dijon-style mustard
  • 1-1/2 teaspoons chopped fresh dill

Directions

  1. Heat oven to 350F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350F oven 2-1/2 to 3-1/2 hours or until fork-tender.
  2. About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.
  3. 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.
  4. Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.

Nutritional Information (Per Serving)
Calories:403
Protein:22g
Sodium: 136 mg
Cholesterol:119 mg
Fat: 26g
Saturated Fat: 1g
Dietary Fiber: 3.5g
Carbohydrates: 21g


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