Creamy Mustard Corned Beef Slow Cooker 4-Ingredient

Creamy Mustard Corned Beef Slow Cooker 4-Ingredient. This easy slow cooker corned beef with creamy mustard sauce is my go-to meal when life gets super busy and I need something yummy fast. A pal dropped it off one night, and I begged for the secret right away. Just mix corned beef, mustard, cream, and brown sugar. The cooker makes a thick, tasty yellow sauce that soaks into the meat.

It feels like you spent hours cooking, but the machine handles it all while you’re at work or with the kids.

Cut or shred the meat and pour lots of sauce on top. Eat it with soft mashed potatoes or small boiled ones, plus green beans, peas, or cooked carrots. For no-fuss, make sandwiches on toasted bread with coleslaw or salad. Leftovers rock in rice bowls with veggies or wraps with cabbage.

Tender corned beef swims in a rich, tangy mustard cream sauce made in your slow cooker with just four simple items. Sweet brown sugar balances the zesty kick, creating a cozy, golden gravy that clings to every juicy bite. Effortless weeknight magic—fork-tender meat ready after a long day!

Ingredients

• 3 to 3½ lb corned beef brisket (throw away the seasoning packet)

• 1 cup heavy cream

• ½ cup whole grain Dijon mustard

• 2 tbsp packed brown sugar (light or dark)

Creamy Mustard Corned Beef: Directions

1. Put the corned beef in a 5- to 7-quart slow cooker, fat side up. Toss the seasoning packet—it keeps the taste all about the creamy mustard. (Picture of corned beef brisket placed in slow cooker)

2. In a bowl, mix cream, Dijon mustard, and brown sugar until smooth and light yellow. (Picture of creamy mustard sauce being whisked in a bowl)

3. Pour the mix all over the meat. Cover the top and sides well. It makes a thick layer.

4. Put on the lid. Cook it on LOW heat for 8 to 9 hrs or HIGH heat 4 for 5 hrs. Meat gets soft and pulls easy with a fork. Sauce gets thicker and bubbly at edges. (Picture of cooked corned beef resting in thick mustard sauce)

5. Move meat to a board. Rest 5-10 minutes so it slices nice. (Picture of sliced corned beef on cutting board)

6. Slice thin against the grain or shred with forks. Put back in cooker and stir in sauce to coat all pieces.

7. Taste sauce. Add a tiny bit of salt or extra mustard if you want more zip. Serve hot with lots of sauce!