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Corned Beef & Cabbage

  • 3 lb. (approx.) corned beef brisket with spice packet (If corned beef does not have a spice packet, add 1/2 tsp. dill weed plus salt & pepper to taste)
  • 4 medium potatoes - cut into chunks
  • 3 large carrots, sliced or 1 cup baby carrots
  • l large white sweet onion - cut in half crosswise, then into thick slices
  • 1 head cabbage - cut into wedges
  • 2 cups water
  • 1/4 cup honey
  • 2 T. brown sugar
  • 2 T. Dijon-style mustard

Preparation -
Place corned beef in dutch oven or large pot & cover with water. Add the spices; Cover and bring to a boil, then reduce heat. Simmer about 2 to 3 hours or until tender. Add potatoes, carrots and onion. Cook about 30 to 40 minutes longer or until vegetables are barely tender. Meanwhile - combine honey, mustard and brown sugar. Add to corned beef along with cabbage wedges, and cook 20 minutes longer . Remove corned beef. Slice across the grain. To serve, place vegetables in a bowl with as much broth as you want.

Crockpot Directions -
Place corned beef in crockpot; Add spice packet, potatoes, carrots, onion, and 1 cup water. Cover and cook on high for about 5 hours. Add cabbage and 1 cup water; push down into liquid as much as possible. Cook an additional 2 1/2 to 3 hours.

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