Candied Corned Beef Brisket

• 1 whole (3 To 4 Lb. Size) Corned Beef Brisket
• 1/4 cups Dijon Mustard
• 1/2 cups Light Brown Sugar, Packed
• 2 teaspoons Cream Style Horseradish

1. Place corned beef brisket in a large crockpot, fat side facing down.
2. Cover completely with water by two inches.
3. Cook on low for 8 hours.
4. Preheat oven to 425 F. Cover a large rimmed baking sheet with tin foil.
5. Remove brisket from crockpot, allowing all excess water to drain back into the crockpot.
6. Place corned beef on the foil covered baking sheet, fat side facing up.
7. Gently skim the layer of fat off of the corned beef using a spatula; discard fat.
8. Mix mustard, brown sugar, and horseradish in a small bowl.
9. Smear the mustard mixture on top of the corned beef.
10. Bake in the oven for 5 to 10 minutes; or until the mixture begins to bubble.
11. Remove from oven and let it rest for 5 to 10 minutes.

brisket, dijon mustard, light brown sugar, cream style horseradish

Taken from tastykitchen.com/recipes/main-courses/candied-corned-beef-brisket/ (may not work)