Corned Beef with Dilled Cabbage

Corned Beef
2 1/2 to 3 1/2 lbs boneless corned beef brisket
1/4 C honey
1 T Dijon-style mustard

Dilled Cabbage
1 medium head cabbage (about 2 lbs) cut into 8 wedges
3 T butter, softened
1 T Dijon-style mustard
1 1/2 tsp chopped fresh dill or dried dill weed

Heat oven to 350 degrees. Place corned beef brisket and two cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and bake for 2 1/2 to 3 1/2 hours or until fork-tender. About 20 minutes before the brisket is done, steam cabbage for 15 to 20 minutes or until tender. Remove brisket from water, trim fat. Place on rack in broiler pan so surface of beef is three to four inches from heat. Combine honey and one tablespoon of mustard. Brush top of brisket with 1/2 of glaze; broil for three minutes. Brush with remaining glaze; broil for two minutes or until glazed. Combine butter, one tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.