Corned Beef with Blackberry Mustard Glaze

by Erin

After it’s slow cooked all day, finish your corned beef with blackberry mustard glaze that adds an extra layer over flavor and is sure to be a hit!

Slow Cooker Corned Beef with Blackberry Mustard Glaze #stpatricksday

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Last year I made a marmalade glaze for the corned beef and it rocked my world to the point where when planning the menu for this year’s St. Patrick’s Day feast I didn’t want to try a different version. Especially when contemplating a blackberry glaze. Berries on beef? But I took a chance and was glad I did!

Although I do have to admit that the marmalade glaze still is #1 for my corned beef, the blackberry glaze was still very delicious. Who knew I could like berries with my meat? This corned beef was served with carrots, lemon roasted cabbage, and herbed potatoes.

Maggie also brought over Guinness bread complete with glorious honey butter, and Sarah made a reuben dip for the appetizer while waited for the rest of the food to be ready. I nearly spoiled my appetite with that dip – amazing!

Corned Beef with Blackberry Mustard Glaze #slowcooker

A quick mom update – she is still enjoying her cake pops (that woman has serious restraint which I did not inherit) and recovering from surgery. Says she still feels weak and bumps into things while walking but her headache pain has lessened. Hopefully things will look good at her next check-up!

Post updated 3/10/21, photo above is the original.

Slow Cooker Corned Beef with Blackberry Mustard Glaze #stpatricksday


Yield: 5-6 Servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1 (4-5 lb.) corned beef
  • 1 onion, peeled and quartered
  • 8 whole cloves
  • 4 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 Tbsp whole black peppercorns
  • 6 carrots, peeled, and chopped into 4-inch pieces


  • 1/2 cup blackberry preserves, or favorite flavor of preserves
  • 2 Tbsp Dijon mustard
  • 2 Tbsp brown sugar, packed
  • 1 Tbsp soy sauce
  • 1/2 tsp freshly-ground black pepper


  1. Use a sharp knife to carefully trim off the excess fat on the corned beef.
  2. Place the onion and carrots in a 5-qt. slow cooker. Add cloves, garlic, thyme, bay leaves and peppercorns. Place corned beef on top and add water to cover.
  3. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
  4. In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat.  Continue to boil  until the mixture has slightly reduced and thickened, about 7-10 minutes.
  5. Remove the beef and carrots, and set the carrots aside.  Place the beef on an aluminum-foil covered baking sheet.  Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
  6. Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving.  Brush with additional glaze if desired.  Serve with roasted cabbage, herbed potatoes and carrots if desired.
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Source: Adapted from Gimme Some Oven.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Corned Beef Blackberry Mustard Glaze PIN

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Baker Street March 21, 2012 - 5:36 am

The mustard glaze sounds incredibly tasty.

Steph@stephsbitebybite March 20, 2012 - 10:32 am

This is my favorite part of St. Patty’s Day! I’ve got to try this mustard glaze though!!

Jen @ Juanita's Cocina March 20, 2012 - 9:55 am

I’m ALLLLLLL about that glaze. That looks absolutely divine!

What a great way to change up an old standard!

veronica gantley March 20, 2012 - 9:52 am

I will be making corned beef this weekend. I cant wait to try it with your glaze. Thanks for sharing.

Tracey March 20, 2012 - 9:38 am

Shane would kill me if I added fruit to his beloved corned beef, but I absolutely love the sound of this recipe! I’ll have to glaze just a little portion on the side for myself :)

spiffycookie March 20, 2012 - 9:57 am

You really couldn’t taste that much fruity-ness. You might be able to sneak it past him.

Tessa @ Handle the Heat March 20, 2012 - 9:13 am

How funny that we both posted blueberry glaze recipes today! We must be on the same wavelength :) Your beef looks perfect!


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