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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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 6|
|Calories from Fat: 409 (65%)|
|Amt Per Serving||% DV|
|Total Fat 45.5g||61 %|
|Saturated Fat 14.3g||72 %|
|Monounsaturated Fat 22g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 163.3mg||50 %|
|Sodium 3805.3mg||131 %|
|Potassium 1022.2mg||27 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 6g|
|Protein 44.9g||64 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 629
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