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Kat's Corned Beef With Cabbage

2 1/2 - 3 1/2 pounds boneless corned beef brisket
1/4 cup honey
1 tablespoon Dijon-style mustard
Dilled Cabbage:
1 medium head cabbage, about 2 pounds, cut into wedges
3 tablespoons butter, softened
1 tablespoon Dijon-style mustard
1 1/2 teaspoons chopped fresh dill


1. Heat oven to 350 degrees 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 degrees F oven 2 1/2 to 3 1/2 hours or until fork-tender.
2. About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.
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 half of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
4. Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.

       Kat's Corned Beef with Cabbage

2 to 3 pounds corned beef brisket
1 head green cabbage
1 1/2 pounds (16 to 20) size "C" red potatoes
3 medium carrots


1. Remove brisket from packaging. Place in a 6-quart stockpot or Dutch oven, fat-side up (trim excess fat, if desired). Add enough water to just cover roast. Sprinkle contents of seasoning packet into water.
2. Cover and bring to a boil over Medium-High heat. Reduce heat to Low and simmer 2 1/2 hours.
3. Meanwhile, remove outer leaves from cabbage and discard. Cut cabbage into quarters and remove core; cut each quarter into 2 or 3 wedges. Scrub potatoes and cut in half. Scrub carrots and cut into 1-inch pieces.
4. After brisket cooks 2 1/2 hours, add potatoes and carrots. Lay cabbage over top. Bring water to a boil over Medium-High heat; reduce heat to Low and simmer 30 minutes. Remove vegetables to a bowl or platter and cover to keep warm.
5. Test roast tenderness. (If needed, cook 15 to 30 more minutes until fork-tender.) Remove roast to a cutting board. Carve across the grain into 1/4-inch thick slices and serve.

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