Recipe of the Month: Homestyle Corned Beef with Dilled Cabbage


March 2004 Recipe of the Month: Homestyle Corned Beef with Dilled Cabbagecorned beef with dilled cabbage recipe


  • 2 ½ to 3 ½ pound boneless corned beef brisket
  • ¼ cup honey
  • 1 tablespoon Dijon-style mustard

Dilled Cabbage

  • 1 medium head cabbage (about 2 lbs), cut into 8 wedges
  • 3 tablespoons butter, softened
  • 1 tablespoon Dijon-style mustard
  • 1 ½ teaspoons chopped fresh dill


  1. Heat oven to 350 F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to simmer; do not boil. Cover tightly and cook 2 ½ to 3 ½ hours or until fork-tender.
  2. About 20 minutes before brisket is done, steam cabbage 15-20 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.
  3. Combine honey and 1-tablespoon mustard. Brush top of brisket with ½ of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
  4. Combine butter, 1-tablespoon mustard and dill; spread on hot cabbage.
  5. Carve brisket diagonally across the grain. Serve with cabbage.

Total preparation and cooking time: 2 ½ to 3 ½ hours.

Servings: 6-8

Author: National Cattlemen’s Beef Association

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