Name: Corned Beef with Rhubarb-Mustard Sauce
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)

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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.
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