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.
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
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
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
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.
Absolutely delicious! I mixed yellow and dijon mustard and added one cube of beef bullion, and cooked exactly as directed. Totally will make again.
I made it today also! Stay tuned for new photos and video this week!
Just wondering if you have a simple honey mustard sauce recipe to accompany this please.
I have never browned my corned beef cut before cooking it, either on the stockpot or slow cooker. Is it really necessary?
Definitely adds a nice touch, I like the flavour. Just give it a try next time and see if you like it enough to add it into your usual recipe 🙂
is it yellow mustard??
yes!
I am so wanting to try this. Please tell me what mustard is best. I have Dijon, yellow, and deli.
Thanks!
I used yellow. I will add that to the recipe.
Great Recipe Sarah
I was wondering can you put potatoes,carrots and the cabbage in the crockpot along w the corned beef?
I was wondering that also. I did not see that anyone has commented on this question.
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.