| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 8 | Servings | |
INGREDIENTS
| 4 | lb | Corned beef brisket, trimmed |
| of all fat | ||
| 4 | Whole cloves | |
| 1 | Onion | |
| 4 | c | Diced rhubarb, 1/2 inch |
| pieces | ||
| 1 | c | Sugar |
| 1/4 | c | Coarse-grained dijon style |
| prepared mustard | ||
| Red potatoes, optional | ||
| Sugar snap pea pods | ||
| optional | ||
| Chopped fresh thyme | ||
| optional | ||
| 1992 | e article also references The Rhubarb Cookbook, Gallimaufry |
INSTRUCTIONS
From: dan@clark.net (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT From Country Living Magazine, April Press, 616 Fourth Street, Nanaimo, B.C. Canada V9R 1T7, $9.95) 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. 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. 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. 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 From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 753
Calories From Fat: 310
Total Fat: 34.4g
Cholesterol: 122.5mg
Sodium: 2770.1mg
Potassium: 924.8mg
Carbohydrates: 70.6g
Fiber: 2.7g
Sugar: 32.9g
Protein: 38.1g