Best Sweet and Hot Corned Beef

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.

Place corned beef in a large, heavy pot; cover with water.

Stud the onion with cloves.

Add to pot along with the peppercorns, garlic and chilies.

Bring to a boil over medium-high heat.

Reduce heat to low, partially covered and simmer for 2½ hours or until meat is tender.

Preheat oven to 350℉ (180℃) F.

Remove beef to a small, shallow baking dish. Set aside ¾ 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.