In a slow cooker, cover corned beef with water. Cover and cook on low 10-12 hours or until tender. Drain corned beef; place on a broiler pan or ovenproof platter.
4 lb corned beef brisket
Preheat over to 400F. In a small bowl, combine mustard, horseradish, vinegar and molasses. Brush on all sides of meat. Bake, brushing with sauce several times, about 20 minutes or until meat begins to brown. Cut into thin slices.
2 tbsp prepared mustard, 1.5 tsp creamy horseradish, 2 tbsp red wine vinegar, 1/4 cup molasses
Notes
You can never get tired of this recipe. It is always a favourite and with a little extra mustard is a treat. It takes a long slow cook but it is worth the wait!