1 (3 to 4 lb.) corned beef
4 bay leaves
4 sm. hot, whole red chilies
3 pieces stick cinnamon, broken
12 peppercorns
3 cloves garlic, cut in half
1 lg. onion, sliced

GLAZE INGREDIENTS:

1/2 c. brown sugar, packed
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. dry mustard
1/4 tsp. celery salt
1/4 tsp. cracked caraway seeds

Place corned beef in large pot, cover with water. Add bay leaves, chilies, cinnamon, peppercorns, garlic and onion. Bring to a boil, cover and simmer slowly 4 to 4 1/2 hours until meat is tender. Drain, remove fat from meat and blot dry. Blend together glaze ingredients and rub into meat while meat is warm. Barbecue 10 to 15 minutes per side. (Can use corned beef water to boil potatoes, carrots and cabbage.) 4 to 6 servings.