Simmering Makes Brisket Tender, Delicious

A corned beef brisket is easy to cook for St. Patrick’s Day. Just make sure the pan is tightly covered to keep the steam in, and turn the brisket over to ensure even cooking. Remember, gentle simmering, not boiling, will produce fork-tender brisket; the cooking process can’t be rushed.

While the corned beef cooks, steam the cabbage and cover it with a drizzle of mustard-dill butter. Complete the menu with potato rolls and mashed potatoes (recipes courtesy of the Meat Board Test Kitchens).

Homestyle Corned Beef with Dilled Cabbage

2-1/2 - to 3-1/2-pound corned beef brisket

2 cups water

1/4 cup honey

2 tablespoons Dijon-style mustard

1 medium head cabbage, cut into 8 wedges (about 2 pounds)

3 tablespoons butter, softened

1-1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried dillweed

Heat oven to 350 degrees.

In Dutch oven, place brisket and water; cover tightly and simmer in preheated oven for 1 hour. Turn brisket over and continue cooking, covered, 1-1/2 to 2 hours, or until meat is tender.

Remove brisket from cooking liquid and place, fat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat.

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

Meanwhile, steam cabbage 15 to 20 minutes or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.

Yield: 8 servings.

Nutrition information per serving: 316 calories, 21 grams fat (60 percent fat calories), 17 grams protein, 16 grams carbohydrate, 1,142 milligrams sodium, 95 milligrams cholesterol.

Potato Rolls

4-1/2 to 5 cups plus 1 tablespoon all-purpose flour

1/2 cup mashed cooked potato (see note)

3 tablespoons sugar

2 packages rapid-rise yeast

1-1/2 teaspoons salt

1-1/4 cups water (reserved from boiling potatoes, or tap water)

3 tablespoons butter

Heat oven to 400 degrees.

In large bowl, combine 2 cups flour, the mashed cooked potato, sugar, undissolved yeast and salt.

Heat water and butter until very warm (125-130 degrees); stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface about 6 to 8 minutes or until smooth and elastic. Cover; let rest 10 minutes.

Divide dough into 16 equal pieces; form into balls. Place in two greased 8- or 9-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes (see note).

Sprinkle 1 tablespoon flour on rolls. Bake in preheated oven for 20 minutes or until golden brown. Remove from pans; cool on wire racks.

Yield: 16 rolls.

Nutrition information per serving: 168 calories, 3 grams fat (16 percent fat calories), 4 grams protein, 31 grams carbohydrate, 263 milligrams sodium, 6 milligrams cholesterol.

Note: To use instant potatoes, combine 1/3 cup water and 2 tablespoons milk in saucepan; bring to a boil. Remove from heat and stir in 1/3 cup instant potato flakes or buds. To prepare dough ahead of time, heat water and butter until warm to the touch (105-115 degrees). Mix and shape rolls as directed above. Place in pans. Grease tops of rolls; cover with plastic wrap. Refrigerate 2 to 24 hours. To bake, remove from refrigerator. Uncover rolls; let stand 10 minutes at room temperature. Bake as directed above.