“An excellent change from corned beef and cabbage. Worth the time to make!”
3hrs 30mins

Ingredients Nutrition


  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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