This sauce is great served with your corned beef this St. Patrick’s Day! Cumberland sauce is traditionally served over non-white meats like lamb, venison, and ham. Makes 2 1/2 to 3 cups.
8 oz. Red Current Jelly
1 small Onion, finely chopped
Rind of 2 Oranges, finely julienned
Rind of 2 Lemons, finely julienned
1 tsp Dijon Mustard
2 Tbs Cider Vinegar
1/4 c Port
Gently heat jelly in a heavy pan. Add onion, rinds, and mustard. Stir over low heat for about 1-2 minutes. Add in the vinegar, port, and pepper (to taste). Let simmer for 20 minutes, stirring occasionally. Spoon into small jars and cool. Seal tightly.
In a large high sided skillet, melt about 2-3 Tbs Butter. Saute the onion until translucent. Add potatoes and corned beef, toss to mix everything up then spread out evenly in the pan. Press down with the back of a spatula and let cook sizzle for 5-7 minutes. Turn over, toss, press down, and cook again. Continue this until the potatoes are nice and browned. If the potatoes are starting to stick, just add more butter. You could also use a non-stick pan and avoid the butter all together.
Butter one side of each piece of bread. Assemble the sandwich so the buttered sides face out. Toast on a griddle or in a skillet until browned turning once. About 5 minutes on each side is all you’ll need. Enjoy!
Layer in the veggies (no cabbage yet) in the bottom of your crock pot. Top with the corned beef and spread the contents of the spice packet on the corned beef. Nearly cover the beef with about 4 cups of water. Cook on High for 4 1/2 hours (Low 8 1/2 hours). Place the cabbage on top of the beef and cook on High for another 45 minutes (Low 1 1/2 hours) or until the cabbage is done. Remove the cabbage and set aside. Take the corned beef and slice thinly against the grain. Dish up your plate with a variety of vegetables (carrots, celery, and cabbage) and the delicious corned beef. Serve beef with mustard if you desire.