Harps Recipes
http://www.harpsfood.com/Recipes/Detail/3745/
Homestyle Corned Beef with Dilled Cabbage
Customer Rating:
1 Ratings 0 Comments
Yield: 6 to 8 servings
Ingredients
| Brisket: | |||
| 2 1/2 | to 3 1/2 pounds | corned beef brisket | |
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| 2 | cups | water | |
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| 1/4 | cup | honey | |
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| 1 | Tablespoon | Dijon-style mustard | |
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| Dilled Cabbage: | |||
| 1 | medium head cabbage, cut into 8 wedges (about 2 pounds) | ||
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| 3 | Tablespoons | butter, softened | |
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| 1 | Tablespoons | Dijon style mustard, divided | |
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| 1 1/2 | teaspoons | chopped fresh dill | |
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Nutrition Facts
Yield: 6 to 8 servings
Approximate Nutrient Content per serving:
| Calories: | 403 | |
| Calories From Fat: | 234 | |
| Total Fat: | 26g | |
| Saturated Fat: | 10g | |
| Cholesterol: | 119mg | |
| Sodium: | 1360mg | |
| Total Carbohydrates: | 21g | |
| Dietary Fiber: | 3.5g | |
| Protein: | 22g |
Based on 3-ounce servings
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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 degree 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 dijon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
4. Combine butter, mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.
Recipe and image courtesy of the Cattlemen's Beef Board and National Cattlemen's Beef Association
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/3745/
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