Corned Beef Cumberland

Ingredients

• 3-4 lbs corned beef
• 1 tablespoon vinegar
• 6 tablespoons brown sugar, divided
• 1/2 teaspoon whole allspice (optional)
• 1 orange, sliced
• 1 whole clove
• 1/2 teaspoon dry mustard
• 1/2 cup fresh orange juice

Cumberland Sauce

• 2 tablespoons finely shredded orange rind
• 1 tablespoon finely shredded fresh lemon rind
• 1/2 cup red currant jelly
• 1/2 cup orange juice
• 2 tablespoons port wine
• 1 teaspoon dry mustard
• 2 tablespoons lemon juice
• 1 tablespoon cornflour

Directions

1. 1

   Rinse corned beef in cold water.

2. 2

   Place in a large pot.

3. 3

   Add vinegar, brown sugar (2 Tablespoons), allspice and sliced orange and cover meat with warm water Cover, bring to slow simmer and simmer gently for 2- 2 1/2 hours.

4. 4

   Remove beef from cooking liquid and place in a baking dish.

5. 5

   Score fat into diamonds and stud with cloves.

6. 6

   Blend brown sugar (1/2 cup, 4 T) with mustard and break up lumps, stir in orange juice.

7. 7

   Pour evenly over beef and add 1/2 cup cooking liquid from pot to baking dish Cook in a moderate (350 degrees) for 30 minutes, basting often with liquid in dish Serve hot with Cumberland sauce--recipe follows.

8. 8

   Put 2 Tablespoons finely shredded orange rind and 1 Tablespoon finely shredded lemon rind in a small pan and cover with cold water Bring to the boil, boil 3 minutes and drain off water.

9. 9

   Add to rinds 1/2 cup red currant jelly, 1/2 cup orange juice, 2 Tablespoons port and 1 teaspoon dry mustard.

10. 10

    Stir over moderate heat until jelly melts.

11. 11

    Blend 1 tablespoon cornflour with 2 Tablespoons lemon juice and stir into pan Stir constantly until thickened, then boil gently for 2 minutes.