Rhubarb and onion marmalade adds the right amount of sweet and sour to this dish and its a unique way to use the rhubarb in season now.

Onion marmalade alone is great on hamburgers, a tasty condiment for roasted lamb or chicken, potted meats, and spinach-gorgonzola tarts.

The recipe given is easy to prepare and sure to impress the carnivores of the household.

Ingredients:

• 3 to 4 lb beef brisket, flat cut (NOT Corned Beef)
• 1/2 tsp each Kosher salt, fresh ground black pepper, thyme, garlic powder, chili powder, and smoky paprika
• oil for searing brisket (about 2 Tbsp)
• 3 onions, sliced 1/4 inch thick
• 2 stalks rhubarb, sliced
• 1 Tbsp yellow mustard seeds
• 2 Tbsp olive oil
• 1 cup sugar
• 1/2 cup cider vinegar
• 1 cup red wine (divided)
• 1 Tbsp cornstarch (for gravy) in 1/2 cup cold water

Method:

1. Trim fat from brisket leaving a thin layer and taking care not to puncture meat.
2. Mix Kosher salt, black pepper, thyme, garlic powder, chili powder and paprika in a small bowl. Spread herb mixture on both sides of brisket, and rub in.
3. Heat a skillet over medium high, add oil to glaze bottom of pan. Sear brisket on both sides until browned. Transfer to crock pot. Deglaze pan with 1/2 cup red wine, scraping up bits in pan, pour over brisket.
4. Toss onions with olive oil in a large sauce pan. Sweat over medium heat until onions are caramelized, stirring occassionally.
5. Add rhubarb, mustard seeds, sugar and vinegar. Cook until syrup thickens and rhubarb is very tender.
6. Pour over brisket in crock pot. Set temperature to high and cook for 5 hours. Or, set temperature to low and cook for 10 hours.
7. Remove meat to a platter. Pour juices from crock pot into a sauce pan. Add 1/2 cup red wine, bring to a boil.
8. Stir 1 Tbsp (heaping) of cornstarch into 1/2 cup water, stir into boiling juices. Whisk until thickened for gravy.
9. Slice brisket, ladle gravy over slices. Serve remaining gravy on the side with potatoes.