Corned beef with rhubarb-mustard sauce

Yield: 8 Servings

Measure Ingredient
4 pounds Corned beef brisket (trimmed of all fat)
4 Whole cloves
1 large Onion
4 cups Diced rhubarb (1/2 inch pieces)
1 cup Sugar
¼ cup Coarse-grained dijon style prepared mustard
small Red potatoes (optional)
Sugar snap pea pods (optional)
Chopped fresh thyme (optional)

From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT

From Country Living Magazine, April 1992. The article also references The Rhubarb Cookbook (Gallimaufry Press, 616 Fourth Street, Nanaimo, B.C.

Canada V9R 1T7, $9.95)

1. In an 8 qt saucepot, place brisket and enough water to cover. Insert whole cloes into onion and add to pot. Heat to boiling over high heat.

Cover and simmer over low heat 2½ to 3 hours or until fork-tender.

2. Meanwhile, in a 4 quart saucepot combine rhubarb, sugar, and mustard until will mixed. heat to boiling, stirring constantly. Reduce heat to low and simmer 10-15 minutes or until slightly thickened, Cool to room temp.

3. Heat oven to 400 F. Transfer brisket to small baking pan. Spoon ½ cup of rhubarb-mustard sauce on top of brisket. Bake 15 minutes or u ntil lightly browned. If desired cook potatoes in briskets cooking liquid. When potatoes are tender remove and cook pea pods in liquid. Put remaining rhubarb-mustard sauce in a serving dish.

4. To serve, place brisket on serving platter. Place potatoes and pea pods on platter. Granish with chopped thyme. Serve with additional sauce.



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