Estimate roasting time at 40-60 minutes per pound for planning purposes. Preheat oven to 350°F.
Place corned beef brisket, fat side up, in a roasting pan with 2-3 inch sides. Add 2-4 cups water, or enough to mostly cover the roast. Cover well and place in preheated oven and roast.
Remove from oven about 1 hour before you estimate the roast is done and add cabbage and more water, if needed. Cover and return to oven until roast and veggies are tender.
While the roast cooks, combine honey with 1 TBS Dijon mustard – or blend honey and mustard at any ratio to taste, also great with prepared honey mustard.
Remove brisket and veggies, drain cooking liquid. Switch oven to broil and position rack in top 1/4 of the oven. Set cabbage aside, trim some of the fat from roast, if desired, and then place roast back into the pan, fat side up. Spread half of the honey mustard over roast and broil to glaze, repeat with remaining honey mustard – keep attentive lest it burn!
Combine butter, 1 TBS mustard and dill and spread on hot cabbage. Carve brisket diagonally across the grain and serve with cabbage. Serves 6-10
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