MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Sweet & Hot Corned Beef
  Categories: Corned beef
       Yield: 8 servings
  
       4 lb Fresh lean corned beef
       1 lg Onion, peeled
       4    Whole cloves
       6    Black peppercorns
       6    Garlic cloves
       2 sm Dried chilies
            Salt to taste
            Freshly ground black pepper
            -to taste
     1/2 c  Bitter orange marmalade
  
   When you buy corned beef, ask for the “first cut,” which is the
   leanest part. If you prefer your meat more piquant, add a few chilies
   to the pot. Let the corned beef rest about 15 minutes after baking,
   for smoother, easier slicing.
   
   1. Place corned beef in a large, heavy pot; cover with water.
   
   2. Stud the onion with cloves. Add to pot along with the peppercorns,
   garlic and chilies.
   
   3. Bring to a boil over medium-high heat. Reduce heat to low,
   partially covered and simmer for 2 1/2 hours or until meat is tender.
   Preheat oven to 350'F.
   
   4. Remove beef to a small, shallow baking dish. Set aside 3/4 cup
   cooking liquid. Sprinkle meat with salt and pepper, then spread
   marmalade over top. Pour reserved cooking liquid into pan. Bake 25
   minutes, basting occasionally.
   
   Per serving: 476 calories, 31 grams fat, 157 milligrams cholesterol.
  
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