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Homestyle Corned Beef with Dilled Cabbage

Homestyle Corned Beef with Dilled Cabbage

Delicious honey-mustard glazed corned beef with very special dilled cabbage.


Corned Beef Brisket

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

Dilled Cabbage

  • 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

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  1. Heat oven to 350 degrees F.
  2. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil.
  3. Cover tightly and bake for 2 1/2 to 3 1/2 hours or until fork-tender.
  4. About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.
  5. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
  6. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes.
  7. Brush with remaining glaze; broil 2 minutes or until glazed.
  8. Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage.
  9. Carve brisket diagonally across the grain.
  10. Serve with cabbage.

Yield: 6 to 8 servings | Total recipe time: 2 3/4 to 3 3/4 hours

Recipe and photo credit (used with permission): Texas Beef Council