5 lbs corned beef brisket, or bottom round
1 medium onion, chopped
1/4 tsp garlic powder
1/4 tsp liquid hot pepper seasoning
1 tsp dill weed
3 bay leaves, dry
2 sticks cinnamon, 3 inches long
5 cloves
1 orange, unpeeled, thinly sliced


Place corned beef in a 6 to 8 quart pan; add 2 quarts water. Coiver and bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Taste water; if it's too salty, drain beef, discard water, and add 2 quarts more water to pan.
Add onion, garlic powder, hot pepper seasoning, dill weed, bay leaves, cinnamon sticks, cloves and orange slices to pan. Cover and simmer until meat is tender when pierced (2 1/2 to 3 hours). Remove from heat and let meat cool slightly in borth, then cover and refrigerate until next day.
To serve, remove meat from broth. Cut across the grain into thin slices.
Preparation and cooking time: about 3 1/2 hours.