Instructions: Place corned beef in large pot and cover by 1 inch with water. Cover and bring to boil on high heat. Reduce heat to medium-low and simmer gently 3-4 hours or until very tender. During first 30 minutes of simmering, skim scum from water occasionally.

Preheat oven to 350 degrees. In small bowl, mix marmalade, mustard and brown sugar. Drain meat and place on ovenproof serving dish. Spoon marmalade mixture over beef, coating it thoroughly. Bake in preheated oven 30 minutes or until glaze is crisp and brown. Allow to rest 10 minutes before slicing. Serve hot or at room temperature.

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