Yield: 8 Servings
|4 pounds||Corned beef brisket (trimmed of all fat)|
|4 cups||Diced rhubarb (1/2 inch pieces)|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .