Recipe - Corned Beef With Rhubarb-Mustard Sauce

4 pound Corned beef brisket (trimmed
of all fat)
4 Whole cloves
1 lg Onion
4 cup Diced rhubarb (One half inch
pieces)
1 cup Sugar
One fourth cup Coarsegrained dijon style
prepared mustard
small 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 forktender.

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 1015 minutes or until slightly thickened, Cool to room temp.

3. Heat oven to 400 F. Transfer brisket to small baking pan. Spoon One half cup
of rhubarbmustard 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
rhubarbmustard 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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/FRUIT

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