Corned Beef with Rhubarb mustard Sauce

Corned Beef with Rhubarb mustard Sauce


  • 4 pounds corned beef brisket (trimmed of all fat)
  • 4 whole cloves
  • 1 large onion
  • 4 cups 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)


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.

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