Corned Beef With Rhubarb-Mustard Sauce
Corned Beef Recipe Preparation: baking
Corned Beef Recipe Serves: 8
Ingredients for Corned Beef with Rhubarb-Mustard Sauce Recipe
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)
Corned Beef with Rhubarb-Mustard Sauce Preparation
1. In an 8 qt saucepan, place corned beef 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.
2. Meanwhile, in a 4 quart saucepan combine rhubarb, sugar, and mustard until well 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 corned beef brisket to small baking pan. Spoon 1/2 cup of rhubarb-mustard sauce on top of brisket. Begin baking for 15 minutes or until lightly browned. If desired cook potatoes in briskets cooking liquid. When potatoes are tender remove and cook pea pods in liquid. Put the remaining rhubarb-mustard sauce in a serving dish.
4. To serve, place corned beef brisket on serving platter. Place potatoes and pea pods on platter. Garnish with chopped thyme. Serve with additional sauce.
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