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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