Recipe of the Day

King Kullen

Red Velvet Kwanzaa Cake

Tip Of The Day

Triscuit Crackers are now Non-GMO Project Verified. It doesn’t take much to take snacking up a notch. So grab three ingredients & Triscuit Crackers and Make ‘Scuit Happen. Combine something zesty with savory and sweet. Or try something creamy with a hint of fruit and spice. Any way you whip it up, it’s a great snack in no time, anytime at all. Get inspired with these Triscuit recipes and deliciously simple ideas: pinterest.com/triscuit. Then grab what you’ve got and get snacking.

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Homestyle Corned Beef With Dilled Cabbage

Total preparation and cooking time: 2-3/4 to 3-3/4 hours

Servings: 6 - 8

Ingredients

  2-1/2 - 3-1/2 lbs boneless corned beef brisket

  1/4 cup honey

  1 tablespoon Dijon-style mustard

  Dilled Cabbage:

  1 medium head cabbage (about 2 pounds), cut into 8 wedges

  3 tablespoons butter, softened

  1 tablespoon Dijon-style mustard

  1-1/2 teaspoons chopped fresh dill

Select All

Add Items to List

Directions

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.

About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.

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 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.

Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.