Slow Cooker Maple Mustard Corned Beef
118 Comments Mar 11, 2020
Updated Jun 03, 2024
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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.
Table of Contents
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.
Another recipe we make this time of year is slow cooker corned beef hash! It’s great with an over-easy egg.
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 Pastrami
- Slow Cooker Reuben Sandwiches
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Slow Cooker Maple Mustard Corned Beef
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
- Rinse, then 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
Sarah’s Notes
- Colcannon Potatoes or Mashed Red Potaotes
- Steamed Cabbage
- Buttery Steamed Carrots
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
My family loved this recipe! My daughter and I put the Juice over the cabbage and potatoes, if paired deliciously.
I’m leary of corned beef (mainly because of that spice packet), but my husband is Irish so I made this for St Patrick’s Day. It came out so tender and tasty with the simple but delicious maple/mustard sauce. Thanks for the recipe! I think I will dispense with the spice packet from now on as I think corned beef tastes so good without it.
Can I use Dijon mustard instead of yellow?
Yes, that’s a great idea.
So so good, I’ll admit we were sceptical about not adding any liquid but you proved us wrong, it was perfect! We cooked our 1.6 pounder for 6 hours and it was so tender and flavourable. Can’t wait for tomorrow’s sandwiches!!
Can the cabbage be cooked with the corned beef. Would it go on top?
I have not tried the recipe yet but it sounds so good.
I’m unsure how the cabbage would taste with the maple mustard sauce.