Total Steps
2
Ingredients
7
Tools Needed
1
Ingredients
- 2.5 pound <a href="/food/4JHR7YHZ/corned-beef-brisket">Corned beef brisket</a>
- 1.5 teaspoon Fresh <a href="/food/5PQV2CNS/dill">dill</a>, chopped
- 3 tablespoon <a href="/food/3XTHR638/butter">Butter</a>, softened
- 1 medium <a href="/food/8RWT36N2/cabbage">Cabbage</a> head, cut into 8 wedges
- 2 tablespoon <a href="/recipe/8STN5NBF/dijon-mustard">Dijon mustard</a>, divided
- 2 cup <a href="/food/PXTR53Z5/water">Water</a>
- 0.25 cup <a href="/food/45PQ6K4N/honey">Honey</a>
Instructions
Step 1
Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( It is very important to <a href="/technique/GFSF4J5F/simmer">simmer</a> the meat slowly because <a href="/technique/W7VKDJHH/boiling">boiling</a> will cause meat to become tough.) <a href="/technique/B52FHCF2/turn">Turn</a> brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from <a href="/technique/XZFHRHHF/heat">heat</a>.
Step 2
Combine honey with 1 tablespoon mustard; brush half of mixture over <a href="/technique/R34ZSY3M/top">top</a> of brisket and broil 3 minutes. Brush with remaining mixture and continue <a href="/technique/4DY3V347/broiling">broiling</a> 2 minutes, or until brisket is <a href="/technique/3BL7DPJ8/glazed">glazed.</a> Meanwhile, <a href="/technique/WPFKW7GH/steam">steam</a> cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. <a href="/technique/ZLCWTPKL/carve">Carve</a> brisket diagonally across the grain into thin <a href="/technique/3JDX2Q84/slice">slices</a> and <a href="/technique/Y6MVNCHX/serve">serve</a> with cabbage.