4 lb Corned beef
1 1/2 ts Horseradish
Water
2 tb Red wine vinegar
2 tb Prepared mustard
1/4 c  Molasses

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 degree oven for 20 minutes or until it
begins to brown; brush with sauce several times while browning. Makes 6 to
8 servings…….