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| GLAZED CORNED BEEF | |
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3 1/2-4 lb. corned beef Water 2 tbsp. prepared mustard 1 1/2 tbsp. 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 10-12 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 degree oven for about 20 minutes, or until it begins to brown. Brush with sauce several times during browning. | |
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recipe reviews #106985
Susan (Illinois) says:
My Mother has used this glaze for her corned beef since I was a child, and it is how I continue to make it. This is an amazing addition to standard corned beef! My boyfriend says he will never eat regular corned beef again, that this recipe has ruined it for him :-) It also makes for great Rubens when you have leftovers.
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