3 pounds corned beef brisket

4 cups water

¼ cup vinegar

¼ cup Worcestershire Sauce

2 bay leaves

8 whole cloves

3 cloves garlic, crushed

½ cup Dijon mustard

½ cup orange marmalade

2 tablespoons horseradish

2 tablespoons Worcestershire sauce

Place brisket in Dutch oven. Add water and next 5 ingredients, bring to a boil. Cover, reduce heat and simmer 2½ to 3 hours or until tender. In a small saucepan, combine Dijon mustard, marmalade, horseradish, and Worcestershire sauce. Cook over medium heat, stirring constantly, until bubbly. Remove brisket and drain. Return to oven and spread with ½ cup glaze. Bake at 350 degrees F for 20 minutes. Serve with remaining glaze.