3 lbs. corned beef, raw
Water
1 onion, sliced
1 carrot, sliced
2 bay leaves
1 tsp. whole peppercorn

GLAZE:

1/2 c. orange marmalade
4 tbsp. Dijon-style mustard
4 tbsp. brown sugar
2 cloves garlic, minced
Orange slices, for garnish (optional)

Place corned beef in a large pot. Cover with water.

Bring to a boil. Add sliced onions, carrot, bay leaves and peppercorns.

Simmer over low heat until tender, about 2 1/2 hours. Test for doneness with a fork.

Preheat oven to 350 degrees.

In a bowl, combine the marmalade, mustard, sugar and garlic.

Remove meat from pot; drain. Place on a oven-proof dish or pan.

Spread glaze over meat to cover.

Bake at 350 degrees for 30 to 35 minutes or until glaze is just brown and crisp.

Slice meat and serve with vegetables. Garnish with orange slices, if desired. Makes 6 servings.

Tips: This corned beef can be served either hot or cold. Excellent on a sandwich with mustard and pickled cucumber. Use a sharp knife for thin slices.

Good served with steamed cabbage or broccoli, boiled new potatoes and sour dough or rye bread.