Preparation:
Place corned beef in a large pot. Cover with water.
Bring to a boil. Add sliced onion, 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°.
In a bowl, combine the marmalade, mustard, sugar, and
garlic.
Remove meat fom pot. Drain. Place in an oven-proof dish
or pan.
Spread glaze over meat to cover.
Bake at 350° for 30 to 35 minutes or until glaze is just brown and
crisp.
Slice meat and serve with vegetables |
