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CROCKPOT GLAZED CORNED BEEF
Yield: 6 servings

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.

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