Corned Beef Cumberland

An excellent change from corned beef and cabbage. Worth the time to make!

• Ready In: 3 hrs 30 mins
• Serves: 6

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. Rinse corned beef in cold water.
2. Place in a large pot.
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. Remove beef from cooking liquid and place in a baking dish.
5. Score fat into diamonds and stud with cloves.
6. Blend brown sugar (1/2 cup, 4 T) with mustard and break up lumps, stir in orange juice.
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. 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. Add to rinds 1/2 cup red currant jelly, 1/2 cup orange juice, 2 Tablespoons port and 1 teaspoon dry mustard.
10. Stir over moderate heat until jelly melts.
11. Blend 1 tablespoon cornflour with 2 Tablespoons lemon juice and stir into pan Stir constantly until thickened, then boil gently for 2 minutes.