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Recipe of the Week: Glazed Corn Beef, by J.T.



  1. In a pot, cover corned beef with water.
  2. Cover and cook on low for 6 hours (making sure the water always covers the meat; add more water if necessary).
  3. Drain the cooked corned beef and place on a broiler pan or oven proof platter.
  4. Combine mustard, horseradish, wine vinegar, and molasses.
  5. Brush sauce on all sides of meat.
  6. Brown in 400° oven for about 20 minutes or until it begins to brown; brush with sauce several times while browning.

Makes 6 to 8 servings.

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