Maple and Mustard flavor this easy Slow Cooker Corned Beef which is perfect for a change of pace on St. Patrick’s Day.
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. The first thing I did differently was I ditched that pickling seasoning packet that comes with the corned beef.
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. This is a fun and unique recipe to try for St. Patrick’s Day.
How to make Maple Mustard Corned Beef:
- Choose a corned beef, I use flat cut if I can find it though point cut works great too!
- Gather your ingredients; cooking oil to brown the corned beef, maple syrup, yellow mustard, garlic and black pepper.
- Mix together the sauce ingredients. Set aside.
- Brown the corned beef on all sides.
- Pour the maple-mustard mixture over the corned beef. Place the lid on the slow cooker.
- Cook for 7 hours on low.
- Serve and enjoy.
What goes good with this?
- Colcannon Potatoes (pictured) these are mashed potatoes with cabbage and bacon!
- Mashed Red Potatoes
- Steamed Cabbage
- Buttery Carrots
- Cabbage with Bacon
My other favorite recipes for St. Patrick’s Day:
- Beer Bread – Recipe by Vintage Recipe Tin
- Slow Cooker Classic Corned Beef and Cabbage
- Slow Cooker Guinness Corned Beef and Cabbage
- Slow Cooker Guinness Beef Stew
- Slow Cooker Reuben Sandwiches
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Slow Cooker Maple Mustard Corned Beef
Equipment Needed:
- Slow Cooker – 4 quart or larger
Ingredients:
- 3 lb. flat cut corned beef roast ditch the spice packet
- 2 tsp. cooking oil
- 1/2 cup maple syrup
- 1/4 cup yellow mustard
- 1/4 tsp. black pepper
- 1 garlic clove minced
Instructions:
- Pat the corned beef dry with a paper towel.
- 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 the 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 7 hours, without opening the lid during the cooking time.
- Serve with desired sides, I made mashed red potatoes, steamed carrots and cabbage.
How to Video:
Recipe Notes:
- Colcannon Potatoes or Mashed Red Potaotes
- Steamed Cabbage
- Buttery Steamed Carrots
A tip about pickling spices: you can put them in a tea infuser, a coffee filter tied closed with twine, or get one of these: https://www.genuinefred.com/products/le-crock-coq
I had to buy a less then 4lbs do I need to cook it longer? It is two separate pieces but equals to about 3.80lbs… cant wat to try it!! I wasn’t able to do corn beef for Saint Patties so doing a diner party tonight with family and friends.
That is close enough! It will be great.
I wanted to do themed St Paddy’s Day dinners a few years ago and came across this recipe. It is the best corned beef recipe I have ever had! I thought that I would experiment with different recipes each year, but we love this so much, we make it every year! If you try it, you will be hooked like our family. It is in my crock pot as I type this comment and we are loving the smell and looking forward to dinner time. Did I mention the simplicity of this as well?
Can you add potatoes, carrots & cabbage along with the corned beef??
I don’t see why not!
Hi – making this now – so excited to see how it turns out. Only problem – I didn’t start it soon enough to have it on low for 7 hrs. Can I cook it on high for less, or should I start it on low and turn up to high later? Thanks!
Yes, that should work fine. Either way.
This was so good. Best corned beef I’ve ever made, or eaten. The family lived it. Thank you
This was very very good and easy.
Excellent recipe, thanks for sharing! Will make again for sure. Other corned beef recipes I had were for the oven, this was a great bonus to find.
I wanted to know also if you can add the potatoes and carts and cabbage with the cornbeef too…!
I really don’t know why not! Add them in after you pour over the glaze.
I made this tonight. The flavor was awesome! We bought a flat from Meijer, I rinsed and then dried the beef before browning. Followed the directions to a tee. After 7 hours on low I tasted it and it was very salty! Is there a way to get the salt out? Is it maybe the quality of the meat? Looking for suggestions as I want to make this again.
It is a very salty cut of meat, it’s brined in a salt solution. BUT that being said, you could try this recipe with a beef brisket (which is just a roast, not brined). I hope that helps.