Dilly Corned Beef And Cabbage

• 1 corned beef brisket (2-1/2 to 3-1/2 pounds)
• 1/4 cup honey
• 3 teaspoons Dijon mustard, divided
• 1 medium head cabbage (3 pounds)
• 2 tablespoons butter
• 1 tablespoon minced fresh dill or 1 teaspoon dill weed

1. Place brisket with its seasoning packet in a Dutch oven; add enough water to cover. Cover and simmer 2-1/2 hours or until tender. Remove the brisket and place on a broiling pan; reserve cooking liquid in Dutch oven. Combine the honey and 1 teaspoon mustard; brush half over meat.
2. Broil 4 in. from the heat for 3 minutes. Brush with the remaining honey mixture; broil 2 minutes more or until glazed. Meanwhile, cut cabbage into eight wedges; simmer in cooking liquid for 10-15 minutes or until tender.
3. Combine butter, dill and remaining mustard; serve with cabbage wedges and sliced corned beef.

beef brisket, honey, dijon mustard, head cabbage, butter, fresh dill

Taken from www.tasteofhome.com/recipes/dilly-corned-beef-and-cabbage/ (may not work)