Brown Sugar and Mustard Glazed Corned Beef with Vegetables

Instructions

1. Line 13x9" metal baking pan with aluminum foil. In bowl of 8-quart slow cooker, combine seasoning packet, juice, water and corned beef. Cover and cook on high 6 1/2 to 7 hours or until carving fork pierced into corned beef shows very little resistance. Carefully transfer corned beef to prepared pan.
2. About 30 minutes before corned beef is finished cooking, in 6-quart saucepot, add potatoes, carrots and onions; arrange cabbage on top. Add enough water just to cover vegetables by 1". cover and cook over medium-high heat 45-60 minutes or until vegetables are tender. Transfer 2 to 3 cups of hot cooking broth from slow cooker (when beef is removed) to vegetables for flavor while cooking.
3. Meanwhile, preheat oven to 400°F. In small bowl, stir brown sugar, mustard and horseradish into a paste; spread over top of corned beef. Bake 15-20 minutes or until glaze is bubbling and brown.
4. Transfer to cutting board and let stand 5 minutes. Thinly slice corned beef across the grain and serve with vegetables.