Slow Cooked Corned Beef & Cabbage
Don't wait for St. Patrick's Day to serve this mouthwatering, slowly-cooked corned beef and vegetable dish that makes enough to satisfy a hungry crowd.
Ingredients
3.5 cups Swanson® Beef Broth
0.25 cup cider vinegar
2 medium onion, cut into quarters
5 medium potato, peeled and cut into quarters (about 5 cups)
5 medium carrot, cut into 2-inch pieces (about 2 1/2 cups)
3 pounds corned beef brisket
1 head green green cabbage, trimmed and cut into 6 wedges (about 2 pounds)
0.25 cup cider vinegar
2 medium onion, cut into quarters
5 medium potato, peeled and cut into quarters (about 5 cups)
5 medium carrot, cut into 2-inch pieces (about 2 1/2 cups)
3 pounds corned beef brisket
1 head green green cabbage, trimmed and cut into 6 wedges (about 2 pounds)
Instructions
Stir the broth and vinegar into a 6-quart slow cooker. Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni (see tip) in the broth mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni.
Slow Cooked Corned Beef & Cabbage
Don't wait for St. Patrick's Day to serve this mouthwatering, slowly-cooked corned beef and vegetable dish that makes enough to satisfy a hungry crowd.
Directions
Print
Stir the broth and vinegar into a 6-quart slow cooker. Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni (see tip) in the broth mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni.
Ingredients
3.5 cups Swanson® Beef Broth
0.25 cup cider vinegar
2 medium onion, cut into quarters
5 medium potato, peeled and cut into quarters (about 5 cups)
5 medium carrot, cut into 2-inch pieces (about 2 1/2 cups)
3 pounds corned beef brisket
1 head green green cabbage, trimmed and cut into 6 wedges (about 2 pounds)
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