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
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:
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
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can I use regular syrup, like Mrs. Butterworth’s, instead of MAPLE syrup?
Yes, that works just fine!
Do you you pure maple syrup or is the cheap stuff okay to use?
I use the cheap stuff!
Making right now under 2 lbs
Fried cabbage and in toaster oven
Carrots potatoes onion with Panko crumbs. Asiago cheese. All looks good
I am cooking two little over 6 ibs do I still cook it for 7 hrs>. Cook this last year it is amazing but wasnt enough so decided to double the receipe
I would do 8 hours on low if it was me.
This was the best corned beef dinner I have ever made. Absolutely delicious!
This was the best corned beef I have ever made. I thought last year’s baked corned beef was good and easy, well my family has a new favorite
That was Maple mustard corned beef. It was so easy and tasty beyond belief. The biggest problem was making sure nobody opened the crockpot before the required 7 hours. I made it with the Irish Colcannon potatoes and baby carrots with fresh parsley and butter. First time nothing left. To bad the price of corned beef is so high this year or I would go buy more and make again.
Far side up or down
Either works. I always do down.
I have a 1.5 lb corned beef. Is it still 7 hours om high?
Cook it on low, for 6 hours.
Should we be adding water to the crockpot?
No, the sauce is the liquid for this recipe and the meat will make some juices too.