Corned Beef and Cabbage

2-2.5 lb corned beef brisket
1 onion, cut into wedges
4 stalks celery, chopped
3 carrots, chopped
1 tbsp fennel seeds
1 tbsp pickling spice
1 tsp salt
1 tsp pepper
1/2 cup browned sugar
1-2 tbsp yellow mustard
water
1 head of green cabbage, cut into 6 wedges
2 tbsp butter
2-3 fresh dill, chopped

Put the brisket into a large pot or dutch oven. Surround the meat with the chopped vegetables. Sprinkle in the fennel seeds, salt, pepper and pickling spices. Cover everything with water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the meat is very tender.

Preheat the oven to 350. Combine the brown sugar and the mustard in a small bowl. Transfer the brisket from the pot to a baking dish. Spread the brown sugar/mustard mixture on top of the meat. Spoon in about a cup of the cooking liquid into the cooking dish. Place in the oven and cook for 1 hour and baste the meat with the cooking liquid every 15-10 minutes.

In the mean time. Bring the cooking liquid back to a boil and add the cabbage wedges. Boil for 7-10 minutes, or until the cabbage is tender. Drain the liquid from the vegetables and put them back into the pot. Add the butter and dill. Toss to coat.

Number of Servings: 8

Recipe submitted by SparkPeople user AHALTOM.