2 1/2-3 1/2 lb. corned beef brisket
1/4 c. honey
2 tbsp. Dijon-style mustard
1 med. head cabbage (6-8 wedges)
5 carrots, peeled
5-6 med. potatoes, peeled
1 lg. onion
3 tbsp. butter, softened
1/2 tsp. dillweed

Cook corn beef in Dutch oven. Cover with water. Come to boil; simmer until tender, 2 1/2-3 1/2 hours. After fork tender, set aside. Add onion, cabbage, carrots, potatoes (chopped); cook 20-30 minutes.

Combine honey and 1 tablespoon of mustard until tender. Glaze corn beef one side; broil 3 minutes. Glaze other side and broil 2 minutes. Combine remaining mustard, butter and dill; spoon over hot cabbage arranged on a platter.