Sweet and Hot Corned Beef

• 4 pounds corned beef
• 1 large onions peeled
• 4 each cloves whole
• 6 each black peppercorns
• 6 each garlic cloves
• 2 small hot chili peppers dried
• 1/2 cup orange marmalade

1. When you buy corned beef, ask for the "first cut," which is the leanest part.
2. If you prefer your meat more piquant, add a few chilies to the pot.
3. Let the corned beef rest about 15 minutes after baking, for smoother, easier slicing.
4. Place corned beef in a large, heavy pot; cover with water.
5. Stud the onion with cloves.
6. Add to pot along with the peppercorns, garlic and chilies.
7. Bring to a boil over medium-high heat.
8. Reduce heat to low, partially covered and simmer for 2 1/2 hours or until meat is tender.
9. Preheat oven to 350F (180C).
10. Remove beef to a small, shallow baking dish.
11. Set aside 3/4 cup cooking liquid.
12. Sprinkle meat with salt and pepper, then spread marmalade over top.
13. Pour reserved cooking liquid into pan.
14. Bake 25 minutes, basting occasionally.

corned beef, onions, black peppercorns, garlic, hot chili peppers, orange marmalade

Taken from recipeland.com/recipe/v/sweet-hot-corned-beef-42523 (may not work)