| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
8 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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