1/4 cup Moutarde de Dijon
3-5 lb. flat cut corned beef roast (ditch the spice packet)
pepper for seasoning roast
½ cup maple Syrup
¼ tsp. black pepper
1 garlic clove, minced
Pat the corned beef dry with a paper towel. Sprinkle the corned beef with pepper.
Set a large skillet on the stove top to medium-high heat. Add cooking oil to coat the bottom of the pan. When the oil is hot, brown the meat on all sides.
Place the browned corned beef into a 4-quart or larger slow cooker.
In a small bowl mix together the maple syrup, mustard, pepper, and garlic
clove. Pour this sauce over the corned beef in the slow cooker.
Cover and cook and LOW for 6-7 hours, without opening the lid during the cooking time.
Serve with desired sides, for instance mashed red potatoes, steamed carrots and cabbage.
Recipe credits: Sarah Olson