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Baked Corned Beef & Cabbage

Canada Canada
Shared by: Minnie D.

2 1/2 pound Corned beef brisket
1/4 cup Honey
2 tablespoon Dijon mustard
1 medium Cabbage
3 tablespoon Butter or margarine
1 1/2 teaspoon Fresh dill

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Bake


2 Hours


30 Minutes


2 Hours 30 Minutes



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Preheat oven to 350°F / 180°C / Gas Mark 4

Place brisket in Dutch oven and cover with cold water. Cover tightly and cook 1 hour at 350°F. It's very important to simmer the meat slowly because boiling will cause meat to become tough.

Turn brisket over and continue cooking, covered, for 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place flat-side up, on broiler pan. Move oven rack so the 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.





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