3 lb. corned beef brisket
2 cups water
1/4 cup honey
2 tbsp. Dijon mustard
1 medium cabbage
3 tbsp. butter, softened
1/2 tsp. dill weed

Place corned beef brisket and water in a Dutch oven, cover tightly and simmer in 350°F oven for 1 hour. 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, fat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat.

Combine honey and 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 grain into thin slices and serve with cabbage.

A corned beef brisket will yield three 3 ounce cooked servings per pound.

Note: It is very important to simmer corned beef since boiling will cause meat to become tough.

Submitted by: E. Nofsinger