NEXT RECIPE >

Dilly Corned Beef and Cabbage Recipe
Dilly Corned Beef and Cabbage Recipe photo by Taste of Home
Next Recipe

Dilly Corned Beef and Cabbage Recipe

Read Reviews
5 9 7
Publisher Photo
One year, when St. Patrick's Day was coming near, I knew what would happen if I served plain cabbage again—the kids would all take one look and go "yuck"! So I decided to try this recipe. It's now become more or less a family tradition for us come every March 17. In fact, my husband (we're the parents of four and grandparents of five) likes it so much I fix it for him year-round. Friends enjoy it a great deal, too—it makes a great-looking platter!
TOTAL TIME: Prep: 2-1/2 hours Broil: 5 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 2-1/2 hours Broil: 5 min.
MAKES: 6-8 servings

Ingredients

  • 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

Directions

  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. Yield: 6-8 servings.
Originally published as Dilly Corned Beef and Cabbage in Country Woman September/October 1994, p31


Reviews for Dilly Corned Beef and Cabbage

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
DawnLockhart 226929
Reviewed May. 25, 2015

"This is a very tasty dish - so much more flavourful than traditional corned beef and cabbage!"

MY REVIEW
pharmermom 11712
Reviewed Mar. 18, 2014

"This was very good and even the kids loved it. Lots of flavor in both meat and cabbage which isn't easy to do. I cut the cabbage to half and it was plenty for the 3 pound brisket."

MY REVIEW
kennedy22@hotmail.com 26534
Reviewed Mar. 19, 2013

"I was looking for something a little different but still a meal for St. Patrick's Day..... this was awesome!!!! I will be making this often, we all loved it. As someone else suggested I added carrots. Thanks for sharing!!!!!"

MY REVIEW
bmbadgley 17242
Reviewed Mar. 17, 2012

"GREAT glaze with the honey and mustard, and the sauce for the cabbage was equally as good! Family like it. Will definitely make again!"

MY REVIEW
Tammy:) 14385
Reviewed Mar. 16, 2011

"I found this recipe a few years ago and I just love it! If you looking to do something different for St. Patty's Day then this is it! It's a keeper!!!!"

MY REVIEW
cee-jay 8921
Reviewed Mar. 14, 2011

"This briscuit along with Irish Soda Bread made a very good meal. I added 1/2 cup apple juice to the cooking liquid and added baby carrots along with the cabbage wedges to the cooking liquid. I have one question. Should I have placed the meat fat side up or down in the Dutch Oven? Thanks for your input."

MY REVIEW
MattD 10879
Reviewed Mar. 17, 2010

"Very tasty. The glaze is a great addition. I definitely won't be waiting until St. Patty's Day next year to make this."

MY REVIEW
luckyladyx 200973
Reviewed Mar. 15, 2009

"Sounds like a great idea, I've never thought of."

MY REVIEW
balmyseas 11711
Reviewed Dec. 7, 2008

"we too eat corned beef year round...I buy 5 or 6 of them at St. Patrick's time(cheaper then), they freeze wonderfully, put it frozen in the crock pot and cook on medium all day long and dinner is ready come evening and oh the smell all day!"

Loading Image