Home » St Patricks Day » St Patricks Day Entrees Corned Beef and Cabbage |
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| Posted on 2009-03-07 |
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Quintessential Irish dish, a bit time-consuming but the results are well worth it! Ingredients2 c water1/4 c honey 2 T Dijon mustard 1 medium head of cabbage, cut into 8 wedges 3 T margarine or butter, softened 1 1/2 t fresh dill, chopped roughly 2 1/2 lbs corned beef brisket |
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DirectionsPut brisket and water in a Dutch over. Cover rightly and cook for one hour at 350 degrees F. Simmering the meat slowly avoids toughening. Turn brisket and continue cooking, covered, for an additional 90 minutes to 2 hours.Remove the brisket from the cooking liquid and place it flat-side up on a rack in a broiler pan, so the meat will be approximately 3 inches away from the heat. Combine honey with 1 tablespoon of the Dijon mustard. Brush half of the mixture over the top of the brisket and broil for three minutes. Remove from oven and brush with remaining mixture; broil for 2 more minutes or until brisket is glazed. Steam cabbage for 15 minutes, until tender. Combine remaining Dijon mustard with butter and dill and spread over hot cabbage wedges. Carve the brisket diagonally, across the grain. Serve together with cabbage. Author CommentsPreparing this quintessential Irish dish is a bit time-consuming, but not overly complicated. The results are well worth it! |
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