Maple Sugar Crockpot Corned Beef


Corned Beef:
1 Corned Beef Brisket
2 Tablespoons Light Brown Sugar, Packed
1 Teaspoon Whole Black Peppercorns

1/2 Cup Light Brown Sugar, Packed
2 Tablespoons Dijon Mustard
2 Tablespoons Maple Syrup
1 Tablespoon Horseradish


Corned Beef:
Place the corned beef brisket fat side down in a crockpot, and then cover with water by 1-inch.

Sprinkle the brown sugar and peppercorns over the corned beef.

Cover with lid; cook for 8 to 10 hours on low heat.

Preheat oven to 350 degrees.
Carefully remove the brisket from the crockpot, scrape off the layer of fat, remove any peppercorns, and then place in an oven-safe baking dish.

Whisk together all ingredients until smooth.
Slather the cooked brisket with the sauce and bake for 10 minutes.

Dijon Corned Beef


3 pounds corned beef, trimmed of fat
1 tablespoon honey
2 tablespoons brown sugar
1 tablespoon prepared Dijon mustard
10 whole cloves (or you can use 1/2 teaspoon ground cloves)


Use a 6-quart slow cooker.

Unwrap the corned beef, and remove the seasoning packet (use it in another recipe, such as roasted cabbage and potatoes) and trim as much of the fat from the meat as you can.

In a small bowl, make a paste of the honey, brown sugar, mustard, and cloves. Rub this mixture on all sides of the meat.

Place the meat into your crock pot, and cover. Cook on low for 8 to 10 hours, or until meat pulls apart easily with a fork. Let sit for 15-20 minutes before slicing.