Corned Beef Cumberland

• 3 -4 lbs corned beef
• 1 tablespoon vinegar
• 6 tablespoons brown sugar, divided
• 12 teaspoon whole allspice (optional)
• 1 orange, sliced
• 1 whole clove
• 12 teaspoon dry mustard
• 12 cup fresh orange juice
• 2 tablespoons finely shredded orange rind
• 1 tablespoon finely shredded fresh lemon rind
• 12 cup red currant jelly
• 12 cup orange juice
• 2 tablespoons port wine
• 1 teaspoon dry mustard
• 2 tablespoons lemon juice
• 1 tablespoon cornflour

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.

vinegar, brown sugar, whole allspice, orange, clove, mustard, orange juice, orange rind, lemon rind, red currant, orange juice, port wine, mustard, lemon juice, cornflour

Taken from www.food.com/recipe/corned-beef-cumberland-54934 (may not work)