3 to 4 lb. corned beef brisket with spice packet
(If corned beef did not come with a spice packet, use 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 the corned beef in a dutch oven or a stock pot; cover with water. Add the spices. Cover, bring to a boil, then reduce heat. Simmer for about 2 to 3 hours or until tender. Add the potatoes, carrots and onion. Cook for about 30 to 40 minutes longer or until the vegetables are barely tender. Meanwhile - combine the honey, mustard and brown sugar. Add to the corned beef along with the cabbage wedges, and cook 20 minutes longer. Remove the corned beef. Slice it across the grain. Place on a large serving platter with the cabbage and other vegetables.
Crockpot Directions -
Place the corned beef in a crockpot; Add the spice packet, potatoes, carrots, onion, and 1 cup water. Cover and cook on low for about 5 hours. Add the cabbage and 1 cup water; push down into the liquid as much as possible. Cook on low for an additional 2-1/2 to 3 hours.
