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Homestyle Corned Beef
with Dilled Cabbage

2-1/2 to 3-1/2  -lb. boneless corned beef brisket
1/4  cup honey
1 Tbsp. Dijon-style mustard

Dilled Cabbage:

1 medium head cabbage (about 2 lbs.), cut into 8 wedges
3 Tbsp. butter, softened
1 Tbsp. Dijon-style mustard
1-1/2 tsp. chopped fresh dill

Heat oven to 350°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°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 Tbsp. 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 Tbsp. mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage. Makes 6 to 8 servings.

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