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
- 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.
- 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.
Nutritional Information Per Serving:
Calories: 403
Fat: 26 grams
Saturated Fat: 1 grams
Fiber: 3.5 grams
Sodium: 136 miligrams
Cholesterol: 119 miligrams
Protein: 22 grams
Carbohydrates: 21 grams