Corned Beef and Cabbage

2 cups of water
1/4 cup honey
2 tablespoons Dijon-style mustard, divided
1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds)
3 tablespoons butter or margarine, softened
1 1/2 teaspoons chopped fresh dill, OR
1/2 teaspoon fried dill weed
2 1/2 to 3 1/2 pound 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.

Corned Beef & Cabbage with Horseradish Sauce
Serving Size : 8


1 Onion
4 Cloves -- whole
4 pounds Corned beef
2 Parsley sprigs
8 Peppercorns -- whole
2 pounds Cabbage
1 cup Sour cream
1 tablespoon Prepared horseradish

Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

Horseradish Sauce
1/2 pt Whipping Cream
2 tablespoons prepared horseradish
Whip cream until it stand in peaks. Fold in horseradish.
*We prefer our cabbage crispy firm, so, we cook it separately. Cooked quickly in boiling water, it retains its beautiful bright green color. We season it heavily with fresh ground pepper and we don't go easy on the butter!

Here is another Corned Beef "sauce" which sounds really tasty: Sliced the beef and place it on an oven proof serving platter. Mix up 2 tablespoons of mustard, 2 tablespoons of catsup and 1/3 cup brown sugar (packed). Spread over the corned beef. If it is a large piece, double the recipe. Put it back in the oven for a bit to warm the sauce

Crockpot Corned Beef and Cabbage

6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
3 medium carrots, thinly sliced
2 ribs celery, thinly sliced
1 corned beef brisket, about 3 pounds
1 cabbage, about 2 pounds
1/2 teaspoon black pepper
1 1/2 cups water

Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water.
Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.
Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.
Serves 8.

Corned Beef Noodle Casserole With Spinach and Cheese


•8 ounces medium egg noodles
•4 tablespoons butter, divided
•1 cup chopped onion
•2 1/2 to 3 cups diced corned beef, about 12 ounces
•16 ounces chopped frozen spinach, thawed, excess water squeezed out
•3 tablespoons all-purpose flour
•1 cup chicken broth
•1 cup milk (low fat is fine)
•1/8 teaspoon black pepper
•1/4 teaspoon dried leaf thyme
•2 cups shredded sharp Cheddar cheese
•1/2 teaspoon salt, or to taste
•1/2 to 1 cup French fried onion rings or buttered bread crumbs, optional


Using a large saucepan or stock pot, cook noodles following package directions; drain well. Put noodles back in the pot and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium-low heat; cook onion for 2 minutes. Add corned beef and cook until lightly browned. With a slotted spoon, transfer beef mixture to the pot with noodles. Add the squeezed spinach to the pot and set aside.

In the same medium saucepan, melt remaining 2 tablespoons butter over medium-low heat; stir in flour until well blended and bubbly. Stir in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Add pepper and thyme. Stir in the cheese, cooking until melted. Add salt to taste. Pour sauce over the noodle and corned beef mixture; stir until well blended. Spoon the noodle mixture into prepared baking pan. If desired, top with crumbled French fried onion rings or buttered bread crumbs. Bake for 30 minutes, or until hot and lightly browned.
Serves 4 to 6.