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!
I have been craving corned beef. Love your combination of maple syrup and mustard. This is going to have fantastic flavor.
I like the idea of mashed potatoes with the corned beef. I make corned beef and cabbage exactly once a year (haha) and I always make it in the slow cooker. I love how tender it cooks up the meat! I’ll have to try your flavorings on mine this year.
Wow this looks sooo tasty!
Yum! this will be perfect for st patty’s day!
This sounds delish! Did you use brown or yellow mustard?
I used yellow. A Dijon mustard would work good too. 🙂
Thanks Sarah!
Thanks. I was looking for reviews to help answer that question.
I am so ready for corned beef and cabbage! This sounds delicious…
Oh wow! This looks amazing! 🙂 I have never made corned beef before, but this recipe might just have to make it’s way to my meal plan the week of St. Patricks’s Day. 😉
This looks absolutely wonderful!! I have to pick up a corned beef and try this out!
I love corned beef! I think I’ll try this recipe for St. Patrick’s day this year!
This corned beef sounds fantastic! I love how easy it is to prepare!
could you please tell me which part of the cow you call corned beef? I live in France, love your recipes but don’t know what to buy at the butcher shop to make this delicious looking meal. Thanks!!!
Hi Angie! Corned beef is brisket, and it is marinated or “brined” to make it “corned beef”. 🙂
Why don’t people comment AFTER they have made the dish? Seriously! Before I waste a meal and time.
Why don’t YOU? Do you expect someone else to do your experimenting work so you don’t have too? Get a life, freeloading bum!!!
This is the second year in a row I’ve made this, this is SOOOOOOOOOOOOOO good!!!!!!!!!!
I wanted to try something new with a chunk of pre-seasoned corned beef (no packet, unfortunately, so I just rinsed well and hoped for the best). Came across your recipe and gave it a try!
We have no slow cooker so I used our cast iron pot in the oven, I added some ponzu we had a little bit of and it turned out awesome!
I’m not sure if it was that I had a higher liquid to meat ratio or higher heat or what but it pretty much shredded when we went to cut it after, which was still awesome. haha
Anyway, thanks!
As others have mentioned, it’s a good idea to boil the corned beef first and pour off the water, unless you really like it salty. I just made this recipe last night, and it was excellent.
I also used a point cut, rather than a flat cut, because the point has more fat. More fat = more marbling, which means more tender and more flavor. The flat cut gives nicer slices, but I’m cooking corned beef for flavor, not presentation.
How much water do you put in crock pot
I made this recipe on St. Patrick’s day and followed it exactly. We made it for Ruebans. People are still talking about those Ruebans. I will be using this recipe exclusively from now on.
This is what is for dinner tonight! I liked the comments above ( and of course read about boiling the meat first after I already put it into the crockpot). I will come back and comment again after we eat it. This is a dry run for Christmas dinner. We are already talking about the corn beef hash for breakfast morning.
OMG!!! This was great! So easy to put together and the family loved it! It made the cut and we are using it for our Christmas Eve potluck Open House. We even had the Corned Beef Hash for breakfast this morning. We are looking forward to Christmas Morning breakfast! I am thinking ‘Corned Beef Hash Eggs Benedict’!
My only comment/questions:
1. I started too late to do seven hours on low, so I did 5 1/2 on high and it came out perfect.
2. I did not boil the beef first, and it was not too salty. We discussed it over dinner and realized it was fine just throwing it into the crockpot after searing.
3. There seem to be a lot of liquid at the end. Any thoughts on what to do with it? Or, did you just throw it away like we did?
Thanks again, this is a definite keeper!
Sarah, Our numbers just went up to 23, would you ever put two corn beef’s into a crockpot? I don’t want to change the menu, but I don’t know what else to do? Suggestions?
Kelly
You could do two, I don’t see a problem. Keep the lid on the entire time, you probably should cook and extra hour.
Just to clarify others comments – it’s a good idea to boil before searing, but for how long?
so you dont add any water in crock pot
Nope, the maple syrup and the mustard was enough liquid. Though if you are cooking longer than 7 hours I would add a splash of water.
Holy cow, literally! This recipe is so delicious. I followed the recipe and served it with golden potatoes and asparagus.
Ok, I made this recipe today. I have only made corn beef once before. This recipe has good flavoring but now I know you must always boil a corn beef first because it is so salty. So my suggestion is boil first to cook off salt. Then apply this recipe. Perhaps, boil for a few hours and then put in crock pot. Maple, mustard, garlic, pepper flavoring was great just needs to be boiled first or it will be vey salty.
Great tip, thank you! I haven’t wanted corn beef in a while since it can be salty. I may cook in in the crock pot half the time in water, then add the seasonings.
Ok so sounds like the concensus is to boil first before applyîng the recipe. Does that cut down on the cooking time in the crock pso it is not overlooked. I do not love overly salty food.