Maple and Mustard flavor this easy Slow Cooker Corned Beef which is perfect for a change of pace on St. Patricks 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.
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 differently 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 a fancy restaurant on St. Patrick’s Day.
My other favorite recipes for St. Patrick’s Day:
- Beer Bread
- 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
- ½ tsp. pepper
- 2 tsp. cooking oil
- ½ cup maple syrup
- ¼ cup mustard
- ¼ tsp. black pepper
- 1 garlic clove minced
Instructions:
- 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 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.
Maple mustard corned beef is one of my families favourite dinners. I have made it several times and have never boiled the corned beef, it is fantastic and soooooo tasty. Thank you a really great recipe and so easy. Thanks for the graveyard idea too
Hey Sarah,
rebecca from Australia has tried your yummy corn beef. Slow cook recipe. It is only fair as you have shared your recipe with me… that I share my easy sauce to go with your meat.
MUSTARD CORN BEEF SAUCE
Ingredients
65g butter
3 1/2 tblspn white sugar
2 teaspoons dry mustard powder
1/3 cup white vinegar
1 well beaten egg
1 1/2 tblspn corn flour
3/4 cup of liquid from the cooked corn beef
1 egg well beaten
Steps
Place in a pot on the stove medium heat, butter, sugar, mustard and vinegar.
Remove fro hear stir in the corn flour til smooth.
Return to heat and add alll other ingredients while stirring constantly. Once thick enjoy with Sarah Maple Mustard Corn beef.
Love Rebecca T from Australia
Thanks again Sarah
Thank you so much sharing that. I will try it! Sounds great.
I buy a low salt corned beef at the grocery store – for those of you who thought it was too salty or want to boil first. I made this recipe last year & it was the only good (really GREAT) corned beef I had made in years! I had given up making it for St. Paddy’s Day but not anymore! I’m going to borrow my son’s crockpot so I can make two this year to feed everyone.