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.
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 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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Gina says
I was wondering can you put potatoes,carrots and the cabbage in the crockpot along w the corned beef?
Sue says
I was wondering that also. I did not see that anyone has commented on this question.
vikki says
Yes. Us what someone replied. Add after the glaze
I’m trying it tomorrow
Sarah Olson says
Yes, you may need an hour longer for the vegetables to soften.
Narelle Misko says
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
Anonymous says
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
Sarah Olson says
Thank you so much sharing that. I will try it! Sounds great.
krisc says
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.
Anonymous says
Holy cow, literally! This recipe is so delicious. I followed the recipe and served it with golden potatoes and asparagus.
val griffin says
so you dont add any water in crock pot
Sarah Olson says
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.
Michael says
Just to clarify others comments – it’s a good idea to boil before searing, but for how long?
Kelly says
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.
Kelly says
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!
Kelly Scullion says
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
Sarah Olson says
You could do two, I don’t see a problem. Keep the lid on the entire time, you probably should cook and extra hour.
benji says
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.
Mitch says
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.
pbarbee says
How much water do you put in crock pot
Cassie says
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!
Barbara Ball says
This is the second year in a row I’ve made this, this is SOOOOOOOOOOOOOO good!!!!!!!!!!
Stasy says
When making this is there liquid in the crockpot during cooking?