Heat oven to 350°F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven 2-½ to 3-½ hours or until fork-tender.

About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.

Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with ½ of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.

Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.

Makes 6 to 8 servings.

From the PA Beef Concil.

Pepper-Apricot Glazed Corned Beef

Ingredients: 2-1/2 to 3-1/2 pound boneless corned beef brisket

Glaze: 1/4 cup apricot preserves 1 tablespoon red wine vinegar 1 clove garlic, minced 1/4 teaspoon coarse grind black pepper

Instructions: 1. Place corned beef brisket in Dutch oven; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2-1/2 to 3-1/2 hours or until fork-tender. 2. Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 2 to 3 minutes, stirring once. 3. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush top of brisket with glaze; broil 2 to 3 minutes or until glazed. Carve diagonally across the grain.

Makes 6 to 8 servings. From www.beefitswhatsfordinner.com.

CORNED BEEF AND CABBAGE

5 pounds corned brisket of beef 6 peppercorns, or packaged pickling spices 3 carrots, peeled and quartered 3 onions, peeled and quartered 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)

Serves 6, with meat left over for additional meals.

From House & Garden January 1965

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