Corned Beef With Rhubarb Mustard Sauce

Directions

1. 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.
2. Cover and simmer over low heat 2.5 to 3 hrs or possibly till fork-tender.
3. 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.
4. 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.
5. 4. To serve, place brisket on serving platter. Place potatoes and pea pods on platter. Granish with minced thyme. Serve with additional sauce.
6. /FRUIT