Corned Beef Cumberland

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.