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Alan’s Corned Beef with Dill Cabbage… A FAMILY TRADITION




Saint Patricks’ day is a true favorite around the Courage Real Estate Team. We all have loved and celebrated this holiday before we became a team (one of the many things we have in common)! 40 years ago Alan clipped a recipe from the Boston Globe and has been making it every year since. He is quick to say it is not his recipe, but after 40 years, he may have made it more that the chef that created it! ENJOY!



2 ½-3 ½ Pound Corned Beef Brisket

Water

¼ Cup Honey

2 Tablespoons Dijon Style Mustard

1 Medium Head Cabbage, but into 8 wedges (about 2 pounds)

3 Tablespoons of butter, softened

1 ½ Teaspoons chopped fresh dill

Place corned beef brisket in a Dutch oven; add water to cover. Cover tightly, simmer 2 ½- 3 ½ hours or until meat is tender. Remove brisket from the cooking liquid and place, fat side up, on rack in a broiler pan with the surface of the meat 3 to 4 inches from the heat.


Combine honey and 1 tablespoon of the mustard. Brush half of the mixture over the top of the brisket and bromine 3 minutes. Brush with remaining mixture and continue broiling for 2 minutes or until the brisket is glazed.


Meanwhile, steam the cabbage for 15 to 20 minutes or until tender. Combine remaining mustard with butter and dill, spoon over hot cabbage wedges.


Serve with your favorite drink, best friends, true joy and endless laugher!


A good friend is like a four leaf clover, hard to find and lucky to have. We feel so lucky for all of our friends in our lives! HAPPY SAINT PATRICK’S DAY!








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