4 pounds corned beef
1 1/2 teaspoons horseradish
2 tablespoons red wine vinegar
2 tablespoons prepared mustard
1/4 cup molasses
In crockpot cover corned beef with water. Cover and cook on LOW for 10 to 12 hours.
Drain 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 degree F oven for 20 minutes or until it begins to brown, brushing with sauce several times while browning.
Yields 6 to 8 servings.