Yield: 8 Servings
Measure | Ingredient |
---|---|
4 pounds | Corned beef brisket (trimmed of all fat) |
4 \N | Whole cloves |
1 large | Onion |
4 cups | Diced rhubarb (1/2 inch pieces) |
1 cup | Sugar |
¼ cup | Coarse-grained dijon style prepared mustard |
\N small | Red potatoes (optional) |
\N \N | Sugar snap pea pods (optional) |
\N \N | 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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