LOCATION: Recipes >> Preserving Meats >> Corned Beef 22
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Corned Beef 22
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CORNED BEEF WITH RHUBARB-MUSTARD SAUCE
4 lbs corned beef brisket (trimmed of all fat)
4 whole cloves
1 large onion
4 cups diced rhubarb (1/2 inch pieces)
1 cup sugar
1/4 cup coarse-grained Dijon style prepared mustard
Small red potatoes (optional)
Sugar snap pea pods (optional)
Chopped fresh thyme (optional)
In an 8 qt saucepot, place brisket and enough water to cover. Insert
whole cloves 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.
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