2 ½ – 3 ½ pound Corned Beef Brisket
1 ½ Cups Honey
1 ½ Cups Dijon Mustard
1 Head of Cabbage, cut into wedges
6 – 8 Carrots , cut into rounds
6 – 8 Red potatoes , halved
1 Stick of Butter , melted
1 Teaspoon Dried Dill
1 Tablespoon Dijon Mustard
Heat oven to 350 degrees. In a Dutch oven place corned beef and add water to cover bottom half of the brisket. Cover and simmer in oven for 1 hour. Turn and continue cooking covered another 1 ½ to 2 hours, until tender.
Set oven to broil. Drain water from brisket. Whisk 1 ½ cup honey and 1 ½ cup Dijon together. Brush top of brisket with honey mixture and broil 3 to 4 inches from heat for 3 minutes. Baste again and broil another 2 minutes. Let rest.
Meanwhile boil carrots and potatoes until tender. Steam cabbage wedges until tender.
Whisk together melted butter, dill and Dijon and drizzle over warm vegetables.