Ingredients:

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

Directions:

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 oven proof platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of meat. Brown in 400deg F oven for 20 minutes or until it begins to brown; brush with sauce several times while browning. Makes 6 to 8 servings.