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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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An excellent change from corned beef and cabbage. Worth the time to make! 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 |
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.
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