| | Directions | | Place corned beef and water in oven. Cover and simmer in 350 degree oven for 1 hr. Turn over & continue cooking for 1 1/2 to 2 hrs. or until meat is tender. Remove from liquid and place fat side up on rack in broiler pan so meat is 3 to 4 inches from heat. Combine honey & 1 tb mustard. Brush half over top of brisket and broil for 3 minutes. Brush with remaining mixture and broil 2 min. more or until brisket is glazed. Steam vegetables until tender in water the brisket was cooked in. Combine remaining mustard with butter and dill and spread over hot cabbage wedges. |
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| Ingredients | | - |  | 2 1/2 pounds corned beef brisket |
| - | | 2 cups water |
| - | | 2 tablespoons Dijon mustard |
| - | | 1 head cabbage (wedges) (medium head) |
| - | | 4 carrots (diced) |
| - | | 6 potatoes (cubed) |
| - | | 1 onion (sliced) |
| - | | 3 tablespoons softened margarine |
| - | | 1 1/2 teaspoons chopped fresh dill (or 1/2 teaspoon dill weed) |
| - | | 1/4 cup honey |
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