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Corned Beef with Rhubarb-Mustard Sauce Recipe

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This recipe for Corned Beef with Rhubarb-Mustard Sauce, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Wolfram Family
Added: Tuesday, October 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. corned beef brisket
4 whole cloves
1 large onion
4 c. diced rhubarb (1/2 inch pieces)
1 c. sugar
1/4 c. coarse-grained Dijon mustard

Directions:
Directions:
Place brisket in 8-quart saucepan and cover with water. Insert whole cloves into onion; add to pot. Heat to boiling over high heat. Cover and simmer brisket over low heat 2 1/2 - 3 hours or just until fork-tender.

Meanwhile, in 4-quart saucepan, combine rhubarb, sugar and mustard and mix well. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to low and simmer rhubarb sauce 10-15 minutes or until slightly thickened. Remove from heat; cool to room temperature.

Heat oven to 400 degrees. Transfer brisket to small baking pan. Spoon about 1/2 cup rhubarb sauce on top of brisket. Bake 15 minutes or until lightly browned. Serve brisket with remaining sauce in a dish.

 

 

 

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