This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Slow cooker corned beef with mustard and herbs is a hearty dish made with corned beef brisket, mustard seeds, Dijon mustard, and a blend of thyme and rosemary, cooked slowly to perfection. This easy recipe yields a tender and flavorful brisket in just 8-10 hours. The beef’s succulent texture and the aromatic mix of herbs create an unforgettable culinary experience. I remember the first time I made this for a family gathering; it was an instant hit with its rich flavor and simplicity.
Table of Contents
- Why is Slow Cooker Corned Beef with Mustard and Herbs so popular?
- What ingredients do you need for Slow Cooker Corned Beef with Mustard and Herbs?
- How do you make Slow Cooker Corned Beef with Mustard and Herbs step by step?
- Frequently Asked Questions About Slow Cooker Corned Beef with Mustard and Herbs
- Common Mistakes to Avoid
- Meal Prep, Storage, and Reheating
- Serving Ideas and Pairings
- Easy Ingredient Swaps and Substitutions
Why is Slow Cooker Corned Beef with Mustard and Herbs so popular?
This dish is beloved for its effortless preparation and unbeatable flavor, combining the robust taste of corned beef with aromatic herbs and mustard.
- Effortless Cooking: Set it and forget it style lets you enjoy more free time while it cooks.
- Rich Flavor: Mustard and herbs infuse the beef with complex taste layers, enhancing every bite.
- Tender Texture: Slow cooking ensures the meat is succulent and easy to shred.
- Versatile Pairings: Complements a variety of sides, making it a versatile centerpiece for meals.
What ingredients do you need for Slow Cooker Corned Beef with Mustard and Herbs?
To make this dish, you will need corned beef brisket, a selection of herbs and mustard, along with vegetables and broth.
- 4 pounds corned beef brisket
- 1 tablespoon mustard seeds
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 4 cloves garlic, minced
- 1 large onion, quartered
- 4 large carrots, cut into chunks
- 4 stalks celery, cut into chunks
- 4 cups beef broth
- 2 cups water
- Salt and pepper to taste
- Fresh parsley, for garnish
The corned beef brisket brings a rich, robust flavor that’s perfectly complemented by the tanginess of mustard and the earthy tones of rosemary and thyme.
How do you make Slow Cooker Corned Beef with Mustard and Herbs step by step?
Prepare this dish by layering the ingredients in a slow cooker and cooking on low for several hours for maximum tenderness and flavor.
Step 1 — Prepare the Brisket
Place the corned beef brisket in the slow cooker, fat side up.
Step 2 — Mix the Mustard Coating
In a small bowl, mix together the mustard seeds, Dijon mustard, brown sugar, thyme, rosemary, and minced garlic.
You might also enjoy our 8 easy corned beef slow.
Step 3 — Apply the Coating
Spread the mustard mixture evenly over the brisket.
Step 4 — Add Vegetables
Add the quartered onion, carrots, and celery around the brisket in the slow cooker.
Step 5 — Pour Broth and Cook
Pour the beef broth and water into the slow cooker, ensuring the brisket is mostly submerged. Season with salt and pepper to taste.
Step 6 — Slow Cook
Cover and cook on low for 8 to 10 hours, or until the meat is tender and easily shredded with a fork.
For more ideas, check out our crockpot corned beef with mustard glaze.
Step 7 — Rest and Serve
Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes before slicing. Serve garnished with fresh parsley.
Frequently Asked Questions About Slow Cooker Corned Beef with Mustard and Herbs
Can I use fresh herbs instead of dried ones?
Yes, fresh herbs can be used, but you’ll need to triple the quantity for a similar intensity.
What cut of meat is best for this recipe?
Corned beef brisket is ideal as it becomes incredibly tender when slow-cooked.
How can I tell when the beef is ready?
The beef is ready when it easily shreds with a fork after cooking for 8-10 hours.
Looking for something similar? Try our slow-cooked classic corned beef and cabbage.
Is it necessary to sear the beef beforehand?
It’s not necessary, but searing can add a rich depth of flavor if you choose to do it.
Can this be made in advance?
Yes, you can cook it a day ahead and store it in the fridge, then reheat it before serving.
Common Mistakes to Avoid
When making this recipe, ensure your slow cooker is set on low, not high, to avoid drying out the beef. Also, be sure not to skimp on the broth, as it keeps the brisket moist and flavorful.
Meal Prep, Storage, and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 325°F for 20-30 minutes or until warmed through. This dish also freezes well for up to 3 months for future meals.
Serving Ideas and Pairings
This corned beef pairs well with mashed potatoes or roasted vegetables, enhancing the savory flavors. Additionally, serve it with crusty bread to soak up the delicious broth, or alongside our crockpot corned beef with mustard glaze for a diverse spread.
Easy Ingredient Swaps and Substitutions
If Dijon mustard isn’t available, whole grain mustard can be a suitable substitute, offering a similar tangy flavor with a bit more texture. Additionally, replace beef broth with chicken broth if needed, though it will slightly alter the taste.
Slow Cooker Corned Beef with Mustard and Herbs
Ingredients
- 4 pounds corned beef brisket
- 1 tablespoon mustard seeds
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 4 cloves garlic, minced
- 1 large onion, quartered
- 4 large carrots, cut into chunks
- 4 stalks celery, cut into chunks
- 4 cups beef broth
- 2 cups water
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Place the corned beef brisket in the slow cooker, fat side up.
- In a small bowl, mix together the mustard seeds, Dijon mustard, brown sugar, thyme, rosemary, and minced garlic.
- Spread the mustard mixture evenly over the brisket.
- Add the quartered onion, carrots, and celery around the brisket in the slow cooker.
- Pour the beef broth and water into the slow cooker, ensuring the brisket is mostly submerged.
- Season with salt and pepper to taste.
- Cover and cook on low for 8 to 10 hours, or until the meat is tender and easily shredded with a fork.
- Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes before slicing.
- Serve garnished with fresh parsley.
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
