Glazed Corned Beef

31/2 to 4 lbs. corned beef
water
2 tbsp. prepared mustard
11/2 tsp. horseradish
2 tbsp. red wine vinegar

1/4 c. 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.

Editor’s Note: Tried this last weekend. It was wonderful. Had to make extra sauce since as soon as the corned beef came out of the Crockery Pot I added a medium chopped cabbage. Spoon extra sauce over corned beef as well as cabbage. Even my 12 year old liked it.

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