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4 lbs. corned beef
1-1/2 tsp. horseradish
Water
2 tbsp. red wine vinegar
2 tbsp. prepared mustard
1/4 cup molasses

In crockpot cover corned beef with water. Cover and cook on low for 10 to 12 hours.

Drain cooked corned beef; place on broiler pan or ovenproof platter.

Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of meat. Brown in 400°F oven for 20 minutes or until it begins to brown; brush with sauce several times while browning.

Posted by Elaine Thickman

Nutritional Info Per Serving: N/A