Rinse corned beef well with cold water, place in crockpot, and ocver
with water. Cover and cook on low for 10 to 12 hours. Drain cooked
corned beef and place on broiler pan or oven-proof platter. Combine
mustard, horseradish, wine vinegar and molasses. Brush on all sides of
meat. Brown in a 400 F. oven for about 20 minutes, brushing several times
with sauce while browning. This is excellent served with a fruited rice
pilaf or glazed sweet potatoes and a salad. Leftovers make excellent
sandwiches! From: Crockery Cookery by Mable Hoffman, HP Books, 1975.
