Title: Leprechaun Homestyle Corned Beef and Cabbage
Categories: British Beef
Yield: 1 Servings

2	c	Water
1/4	c	Honey
2	tb	Dijon-style mustard,
		Divided
1	md	Head cabbage, cut into 8
		Wedges ( approx. 2 pounds)
3	tb	Butter or margarine,
		Softened
1 1/2	ts	Chopped fresh dill, OR
1	ts	Fried dill weed
3	lb	Corned beef brisket

Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat.

Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed.

Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.

Makes 6 to 8 (3-ounce) servings. From: Jj Judkins Date: 13 Mar 97 National Cooking Echo Ä

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