Preparation:
In crock-pot 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. Makes 6 to 8 servings. |
