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Corned beef with mustard maple glaze
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Prep Time:
15 minutes
Cook Time:
295 minutes
Total Time:
310 minutes
Slow-cooker corned beef with sweet and spicy maple-mustard glaze - perfect for cozy winter evenings.
Ingredients:
  • 1.5kg Corned Beef Silverside
  • 60ml malt vinegar
  • 32.00 gm brown sugar
  • 2 dried bay leaves
  • 1 garlic bulb, halved crossways
  • 6 whole cloves
  • 1 celery stick, thickly sliced
  • 1 brown onion, cut into wedges
  • 2 baby fennel, quartered
  • 2 bunches Dutch carrots, peeled
  • 6 small parsnips, peeled
  • 2 small turnips, peeled, quartered
  • 12 baby potatoes
  • 80ml maple syrup
  • 32.00 gm brown sugar, extra
  • 23.40 gm wholegrain mustard
  • 23.40 gm Dijon mustard
Instructions:
  • - Place the beef in a slow cooker and surround it with vinegar, sugar, bay leaves, garlic bulb, cloves, celery, onion, and fennel. Pour in enough cold water to cover the beef. Cook on high for 4 hours (or 6 hours on low). - Add carrots, parsnips, turnip, and potatoes and cook for an additional 30 minutes until the vegetables are tender.
  • Preheat the oven to 200C. In a small bowl, mix maple syrup, sugar, and mustard together. Using tongs, place the beef in a roasting pan along with the carrots, parsnips, turnip, fennel, garlic bulb, and potatoes. Pour the mustard mixture over the beef and vegetables.
  • Roast until the beef is glazed and the vegetables are golden brown, turning occasionally, for 20-25 minutes.

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