Title: Corned Beef with Rhubarb-Mustard Sauce
Categories: Meat
Yield: 8 Servings

4 lb Corned beef brisket (trimmed
-of all fat)
4 Whole cloves
1 lg Onion
4 c Diced rhubarb (1/2 inch
-pieces)
1 c Sugar
1/4 c Coarse-grained dijon style
-prepared mustard
sm Red potatoes (optional)
Sugar snap pea pods
-(optional)
Chopped fresh thyme
-(optional)

From: dan@clark.net (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 2.5 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 1/2 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.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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