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Recipe: homestyle corned beef with dilled cabbage

homestyle corned beef with dilled cabbage recipe image
Homestyle corned beef with dilled cabbage serving suggestion

homestyle corned beef with dilled cabbage

Don’t save it for St. Patrick’s Day—this Corned Beef is good whenever you’re in the mood for comfort food. The dill-mustard-butter blend gives the cabbage a serious pop.

Ingredients

  • 1 Corned Beef Brisket (2 1/2 to 3 1/2 pounds)
  • 1/4 cup honey
  • 1 tablespoon Dijon-style mustard
  • DILLED CABBAGE
  • 1 medium head cabbage (about 2 pounds), cut into 8 wedges
  • 3 tablespoons butter, softened
  • 1 tablespoon Dijon-style mustard
  • 1 1/2 teaspoon chopped fresh dill

Directions

  1. 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.
  2. About 20 minutes before Brisket is done, steam cabbage 15 to 20 minutes or until tender.
  3. 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 tablespoon mustard. Brush top of brisket with 1/2 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. Carve brisket diagonally across the grain. Serve with cabbage.

NUTRITION INFORMAITON
Nutrition information per serving (1/6 of recipe): 403 calories; 26 g fat (1 g saturated fat; 11 g monounsaturated fat); 119 mg cholesterol; 136 mg sodium; 21 g carbohydrate; 3.5 g fiber; 22 g protein; 3.8 mg niacin; 0.4 mg vitamin B6; 1.7 mcg vitamin B12; 3.1 mg iron; 36.4 mcg selenium; 5.3 mg zinc.

This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, niacin and iron.

Nutrition information per serving (1/8 of recipe): 302 calories; 2 g fat (8 g saturated fat; 9 g monounsaturated fat); 89 mg cholesterol; 102 mg sodium; 16 g carbohydrate; 2.6 g fiber; 16 g protein; 2.9 mg niacin; 0.3 mg vitamin B6; 1.3 mcg vitamin B12; 2.3 mg iron; 27.3 mcg selenium; 3.9 mg zinc.

This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of fiber, niacin, vitamin B6 and iron.