Man, I tried an oh so simple new sauce today with my corned beef and cabbage, and I couldn’t believe how good it was! I wet cooked my brisket most of the day and finished it like a ham (studded, glazed and all that) I cooked my cabbage, early redskins and carrots in the leftover liquids. Today I did a stick of butter, a tablespoon of coarse country dijon and a handful of fresh snipped dill, and brushed (poured) it on the plated veggies as a finishing sauce!! OMG! From now on! I had 2 full plates…woof!