Glazed Corned Beef

Courtesy of Sylvia


3 1/2 to 4 lbs. corned beef brisket
Water to cover brisket
2 tbs prepared mustard
1 1/2 tsp horseradish
2 tbs red wine vinegar
1/4 cup molasses


In slow-cooking 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 400 oven for about 20 minutes or until it begins to brown; brush with sauce several times while browning.

Makes 6 to 8 servings.

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