St. Patrick’s Day is just around the corner and I’ve got a great new recipe to celebrate it with. I made a Slow Cooker Maple Mustard Corned Beef. It turned out perfectly flavored and tender. I served up this beautiful piece of meat with mashed red potatoes, steamed carrots and cabbage. I also made homemade bread in my bread maker, my other favorite kitchen appliance!
For the last few years I’ve made a standard Corned Beef and Cabbage. Though that meal turns out great, I really wanted to step this meal up a notch. First thing I did different was I ditched that pickling seasoning packet that comes with the corned beef. When I created this recipe I had originally mixed in that packet in with the mustard and maple syrup, I gave it a taste and poured it down the drain. This was the first time I’ve cooked a corned beef without the pickling packet, and I have no regrets! I could taste the true flavor of the meat, and I didn’t have peppercorns popping in my mouth. The other thing I did different this year was I made mashed red potatoes, instead of steaming the potatoes with the meat. The entire meal tasted like we were dining out at fancy restaurant on St. Patrick’s Day.
- 3-5 lb. flat cut corned beef roast (ditch the spice packet)
- pepper for seasoning roast
- cooking oil
- ½ cup maple Syrup
- ¼ cup mustard
- ¼ tsp. black pepper
- 1 garlic clove, minced
- Pat the corned beef dry with a paper towel. Sprinkle the corned beef with pepper.
- Set a large skillet on the stove top to medium-high heat. Add cooking oil to coat the bottom of the pan. When the oil is hot, brown the meat on all sides.
- Place the browned corned beef into a 4-quart or larger slow cooker.
- In a small bowl mix together the maple syrup, mustard, pepper, and garlic clove. Pour this sauce over the corned beef in the slow cooker.
- Cover and cook and LOW for 6-7 hours, without opening the lid during the cooking time.
- Serve with desired sides, I made mashed red potatoes, steamed carrots and cabbage.
What to do with the leftovers? Make these Reuben’s!