Slow Cooker Maple Mustard Corned Beef
Great Recipe for St. Patrick’s Day….. Saturday, March 17th
3-5 lb. flat cut corned beef roast (ditch the spice packet)
pepper for seasoning roast
½ cup maple Syrup
¼ cup mustard
¼ tsp. black pepper
1 garlic clove, minced
1.Pat the corned beef dry with a paper towel. Sprinkle the corned beef with pepper.
2.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.
3.Place the browned corned beef into a 4-quart or larger slow cooker.
4.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.
5.Cover and cook and LOW for 6-7 hours, without opening the lid during the cooking time.
6.Serve with desired sides, I made mashed red potatoes, steamed carrots and cabbage.
Recipe by: the magical slow cooker
Maple Mustard Corned Beef
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