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.
Kathleen says
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!
Sarah Olson says
Yes, that should work fine. Either way.
Anne Cook says
This was so good. Best corned beef I’ve ever made, or eaten. The family lived it. Thank you
Jackie says
This was very very good and easy.
Mariann S. says
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.
John D Mccarthy says
I wanted to know also if you can add the potatoes and carts and cabbage with the cornbeef too…!
Sarah Olson says
I really don’t know why not! Add them in after you pour over the glaze.
Randy says
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.
Sarah Olson says
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.
Sister Spooky says
To desalinate the meat, you will need to soak it overnight the night before you plan to prep it. Boiling it in water for 5 minutes, remove from heat and allow to cool. Then discard the water, repeat the same process once more. Both of these methods will reduce the strong sodium flavor. Hope this helps!
Anonymous says
I thought this recipe had so much potential. It was simple to prepare with ingredients that had great potential. However it ended up being SO SALTY that the maple and mustard flavors were not discernible.
Lyra says
Absolutely delicious! I mixed yellow and dijon mustard and added one cube of beef bullion, and cooked exactly as directed. Totally will make again.
Sarah Olson says
I made it today also! Stay tuned for new photos and video this week!
Lynne says
Just wondering if you have a simple honey mustard sauce recipe to accompany this please.
Lynne says
I have never browned my corned beef cut before cooking it, either on the stockpot or slow cooker. Is it really necessary?
Rose says
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 🙂
Susan Pesko says
is it yellow mustard??
Sarah Olson says
yes!
Cheryl Smith says
I am so wanting to try this. Please tell me what mustard is best. I have Dijon, yellow, and deli.
Thanks!
Sarah Olson says
I used yellow. I will add that to the recipe.
Shawm Holder says
Great Recipe Sarah