Instructions: 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.

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

2. Stud the onion with cloves. Add to pot along with the peppercorns, garlic and chilies.

3. Bring to a boil over medium-high heat. Reduce heat to low, partially covered and simmer for 2 1/2 hours or until meat is tender.

Preheat oven to 350F.

4. Remove beef to a small, shallow baking dish. Set aside 3/4 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.

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