Ingredients
1 corned beef brisket (2-1/2 to 3-1/2 pounds)1/4 cup honey3 teaspoons Dijon mustard, divided1 medium head cabbage (3 pounds)2 tablespoons butter1 tablespoon minced fresh dill or 1 teaspoon dill weed
Preparation
Place brisket with its seasoning packet in a Dutch oven; add enough water to cover. Cover and simmer 2-1/2 hours or until tender. Remove the brisket and place on a broiling pan; reserve cooking liquid in Dutch oven. Combine the honey and 1 teaspoon mustard; brush half over meat.
Broil 4 in. from the heat for 3 minutes. Brush with the remaining honey mixture; broil 2 minutes more or until glazed. Meanwhile, cut cabbage into eight wedges; simmer in cooking liquid for 10-15 minutes or until tender.
Combine butter, dill and remaining mustard; serve with cabbage wedges and sliced corned beef.
