2 tbs Worcestershire sauce

4 cups water

1/4 cups Worcestershire sauce

8 whole cloves

1/2 cups Dijon mustard

2 tsp horseradish

Place brisket in Dutch oven.  Add water, vinegar, bay leaves, garlic, cloves, and 2 tbs Worcestershire sauce.  Bring to a boil.  Cover, reduce heat and simmer 2 1/2 to 3 hours or until tender.  In a small pot, combine Dijon mustard, marmalade, horseradish, and 1/34 cups Worcestershire sauce.  Cook over medium heat, stirring constantly, until bubbly.  Remove brisket and drain.  Discard liquid.  Return brisket to oven and spread with glaze.  Bake at 350 degrees for 20 minutes.

Thanks to Mike Audleman -- a Prodigy Scouter