Homestyle Corned Beef & Cabbage Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Water,
1/4 cup: Honey,
2 tbsp: Dijon mustard, divided
1 medium: Cabbage head, cut into 8
Wedges,
3 tbsp: Butter or margarine --,
Softened,
1 1/2 tsp: Fresh dill, chopped OR
1/2 tsp: Dried dill weed,
2 1/2 lbs: Corned beef brisket,
Directions:
Place brisket and water in Dutch oven; cover tightly and cook 1 hour
at 350 degrees (F). ( It is very important to simmer the meat
slowly because boiling will cause meat to become tough.) Turn brisket
over and continue cooking, covered, 1 1/2 to 2 hours, or until
meat is tender. Remove brisket from cooking liquid and place,
flat-side up, on rack in broiler pan so surface of meat is 3 to 4
inches from heat. Combine honey with 1 tablespoon mustard; brush
half of mixture over top of brisket and broil 3 minutes. Brush with
remaining mixture and continue broiling 2 minutes, or until brisket
is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until
tender. Combine remaining mustard with butter and dill; spread over
hot cabbage wedges. Carve brisket diagonally across the grain into
thin slices and serve with cabbage.
Recipe By : "Aine.McManus", Gaelic List
From: Big Flavors Of The Hot Sun By Chr
Source from luhu.jp
at 350 degrees (F). ( It is very important to simmer the meat
slowly because boiling will cause meat to become tough.) Turn brisket
over and continue cooking, covered, 1 1/2 to 2 hours, or until
meat is tender. Remove brisket from cooking liquid and place,
flat-side up, on rack in broiler pan so surface of meat is 3 to 4
inches from heat. Combine honey with 1 tablespoon mustard; brush
half of mixture over top of brisket and broil 3 minutes. Brush with
remaining mixture and continue broiling 2 minutes, or until brisket
is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until
tender. Combine remaining mustard with butter and dill; spread over
hot cabbage wedges. Carve brisket diagonally across the grain into
thin slices and serve with cabbage.
Recipe By : "Aine.McManus"
From: Big Flavors Of The Hot Sun By Chr
Source from luhu.jp
Tags
Beef