| 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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