Homestyle Corned Beef with Dilled Cabbage

Name: Homestyle Corned Beef with Dilled Cabbage
Total time: 3 h 30 min
Yield: 6
Cuisine: American
Ingredients: Brisket Flat Half; honey; Dijon-style mustard; cabbage; butter; Dijon-style mustard; fresh dill

Don’t save it for St. Patrick’s Day—this Corned Beef is good whenever you’re in the mood for comfort food. The dill-mustard-butter blend gives the cabbage a serious pop.

Cook Time: 3 hrs 30 mins

Servings: 6

Ingredients: 7

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Ingredients

1 Corned Beef Brisket (2-1/2 to 3-1/2 pounds)
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

Preparation

Step 1

Heat oven to 350°F. Place Corned Beef Brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until fork-tender.
Step 2

About 20 minutes before Brisket is done, steam cabbage 15 to 20 minutes or until tender.
Step 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.
Step 4

Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.

Nutrition Information

350 Calories

0 %*

9g SAT FAT

0 %DV**

18g PROTEIN

0 %DV

2.4 mg IRON

0 %DV

4.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 350 Calories; 198.9 Calories from fat; 22.1g Total Fat (9 g Saturated Fat; 0.2 g Trans Fat; 0.8 g Polyunsaturated Fat; 9.5 g Monounsaturated Fat;) 99 mg Cholesterol; 976 mg Sodium; 21 g Total Carbohydrate; 3.8 g Dietary Fiber; 17.5 g Protein; 2.4 mg Iron; 390 mg Potassium; 3 mg NE Niacin; 0.4 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 4.2 mg Zinc; 28.5 mcg Selenium; 76.7 mg Choline.

This recipe is an excellent source of Protein, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Niacin, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.