There's something about the way maple and mustard meld together—it's like they've promised to bring out the absolute best in each other. Pair that with corned beef, and you've got yourself a recipe that's as memorable as that high school sweetheart you never quite forgot. Ever since my grandma shared her fabled Corned Beef recipe, I felt a culinary torch was passed. Only, I've made a few updates! Forget St. Paddy's; this Slow Cooker Maple Mustard Corned Beef is my go-to for a cozy weekend when friends are over, or frankly, when I'm just looking to treat myself to comfort on a plate.

To balance the sweet and tangy goodness, I usually serve this with a side of roasted root veggies. Think carrots, potatoes, and parsnips with a sprinkle of sea salt—yum! And for an added green kick, a simple cabbage slaw or sautéed kale is perfect.

Slow Cooker Maple Mustard Corned Beef
Servings: 6-8

Ingredients:

- 1 (3-4 pound) corned beef brisket
- 1 cup of beef broth
- 1/4 cup maple syrup
- 1/4 cup grainy mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 onion, quartered
- 4 cloves of garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon ground allspice
- Sprig of fresh thyme

Directions:

1. Grab your corned beef brisket and place it cozily at the bottom of your slow cooker.

2. In a friendly mixing bowl, whisk together the beef broth, maple syrup, both the grainy and Dijon mustard, and apple cider vinegar. This is the magical mixture that's going to transform your beef!

3. Sprinkle the beef with black pepper and allspice, giving it a little spice cap to wear while it cooks.

4. Toss in the onion quarters and minced garlic around the sides of the brisket like a tasty moat (because why not?).

5. Pour your whisked liquid over the brisket—oh, it's starting to look good!

6. Tuck that sprig of fresh thyme into the mix. It's like adding a little bit of your herb garden into the meal.

7. Settle the lid on top of your slow cooker, turn the heat to low, and let this beauty cook for about 8 to 10 hours. If your schedule's tight, you can cook it on high for 4 to 5 hours but trust me, low and slow is the secret here.

8. Once the time's up and the aroma is making it impossible not to peak, remove the brisket and let it rest for a bit. Resting isn't just for us after a long day—it's for the beef too!

9. Slice against the grain and serve it with your choice of sides.

Variations & Tips:

If you're wanting to lean a little more into the traditional, add some rounded carrots and chunky potatoes in the slow cooker during the last 2 hours of cooking. It's a one-pot wonder then!

No maple syrup? No problem. Honey could pinch-hit, giving a slightly different, but equally delicious, sweet twist.

We're all about keeping things practical here, so if you've got leftovers, rejoice! Corned beef makes killer sandwiches for a week's worth of lunch-prep. Just saying, if you can let it last that long.

Copyright 2016 Cooktop Cove