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Ingredients
- 4 lb Corned beef brisket (trimmed of all fat)
- 4 whl cloves
- 1 lrg Onion
- 4 c. Diced rhubarb (1/2 inch pcs)
- 1 c. Sugar
- 1/4 c. Coarse-grained dijon style prepared mustard sm Red potatoes (optional) Sugar snap pea pods (optional) Minced fresh thyme (optional)
Directions
- 1. In an 8 quart saucepot, place brisket and sufficient water to cover. Insert whole cloes into onion and add in to pot. Heat to boiling over high heat.
- Cover and simmer over low heat 2.5 to 3 hrs or possibly till fork-tender.
- 2. Meanwhile, in a 4 qt saucepot combine rhubarb, sugar, and mustard till will mixed. heat to boiling, stirring constantly. Reduce heat to low and simmer 10-15 min or possibly till slightly thickened, Cold to room temp.
- 3. Heat oven to 400 F. Transfer brisket to small baking pan. Spoon 1/2 c. of rhubarb-mustard sauce on top of brisket. Bake 15 min or possibly u ntil lightly browned. If you like 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 minced thyme. Serve with additional sauce.
- /FRUIT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 8 servings | |
| Calories 558 | |
| Calories from Fat 303 | 54% |
| Total Fat 33.61g | 42% |
| Saturated Fat 10.66g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 2736mg | 114% |
| Potassium 826mg | 24% |
| Total Carbs 29.12g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 26.2g | 17% |
| Protein 33.57g | 54% |
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