2 1/2-3 1/2 lbs. corned beef
2 c. water
1/4 c. honey
2 tbsp. Dijon mustard
3 tbsp. butter, softened
1 1/2 tsp. chopped fresh dill or 1/2 tsp. dillweed

Place corned beef in water in Dutch oven. Cover and place in 350 degree oven for 1 hour. Turn meat over and continue cooking, covered, 1 1/2 hours or until meat is tender. Remove from cooking liquid and place fat side up on rack in broiler pan.

Combine honey and 1 tablespoon mustard, brush over meat and broil 5 minutes. Meanwhile, cut cabbage into wedges and steam 20 minutes. Combine remaining mustard with butter and dill. Spread over hot cabbage wedges.