Recipe: homestyle corned beef with dilled cabbage

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. Pre heat oven to 350°F. Place corned beef brisket and 3 cups water in a large stock pot or Dutch oven, fat-side up. 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.
   
   Cook's Tip: If seasoning packet is included with Corned Beef Brisket, pour over brisket after the water is added in Step 1.
   
2. Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.
3. Meanwhile add 2 cups remaining water to same stock pot with reserved liquid. Place steamer basket in stock pot. (Liquid should not touch bottom of basket). Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.
4. Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables.

ALTERNATE COOKING METHOD:

1. Recipe can be made in a 6-quart electric pressure cooker. Place Corned Beef Brisket and 1/2 cup water in pressure cooker. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef; keep warm. Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Continue as directed in Step 4. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)

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.