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