Corned Beef. [silverside]
Take a pce of beef and place in pot ,add water till just covered.
Add 1 tbsp. treacle ,1tsp. brown sugar ,1tbsp malt vinegar.
good pinch each of black pepper.rock salt,parsley flakes ,
caraway seeds,Italian herbs ,
plus wafer thin peel of whole tangelo & juice.
Keep pot boiling till treacle is dissolved. then put on simmer
until nearly cooked and add to pot of liquid & meat  ,
2 cut & quartered apples,1 quartered potato,1/2 sliced parsnip,
1 sliced carrot,1/2 onion sliced. 1tsp. mustard [french grained ].
1tsp Colmans  dry mustard .1tsp. treacle .1tsp.malt vinegar.
and cook till soft.Remove when cooked & put aside in dish.
Use 1-2 dstp. cornflour for thickening for the piquant mustard
sauce made from the liquid in pot.Pour a little of liquid into jug,
but use discretion in amount when
adding liquid to make dry cornflour into a paste then
add some more liquid slowly, to make it a little runny while
stirring all the time, so so that it will not go lumpy.
when it thickens nicely ,pour into another jug and reserve the
remaining liquid in pot for later piquant sauces.If however it
thickens too much use the reserved liquid and add 
for required thickness of sauce.
If not piquant enough..
 add 2tsp. brown sugar and 3 tsps malt vinegar.
stir well and taste also.
Alternate Suggestion :
Leave the meat and veges in pot with liquid overnite for
better taste of tangelo and other veges.
both can be reheated the next day & scooped out before serving.
the meat ,is easier sliced up first then reheated.[TM]mc.    
~~~~~~~~~~~~~~~~~~