Cold Corned Beef For St. Patrick's Day

Directions

1. Place corned beef in a 6 to 8 qt pan; add in 2 qts water. Coiver and bring to a boil over high heat, then reduce heat and simmer for 30 min. Taste water; if it's too salty, drain beef, throw away water, and add in 2 qts more water to pan.
2. Add in onion, garlic pwdr, warm pepper seasoning, dill weed, bay leaves, cinnamon sticks, cloves and orange slices to pan. Cover and simmer till meat is tender when pierced (2 1/2 to 3 hrs). Remove from heat and let meat cold slightly in borth, then cover and chill till next day.
3. To serve, remove meat from broth. Cut across the grain into thin slices.
4. Preparation and Cooking Time: about 3 1/2 hrs.