Corned Beef with Rhubarb mustard Sauce
Ingredients
- 4 pound corned beef brisket (trimmed of all fat)
- 4 whole cloves
- 1 large onion
- 4 cup 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)
Instructions
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.