Corned Beef isn't just for St. Patrick's Day! Try this tasty dish out any time of year. Recipe provided courtesy of Campbell's Kitchen.
3 1/2 cups Swanson® Beef Broth or Swanson® Beef Stock
1/4 cup cider vinegar
2 medium onions, cut into quarters
5 medium potatoes, peeled and cut into quarters (about 5 cups)
5 medium carrots, cut into 2-inch pieces (about 2 1/2 cups)
1 corned beef or beef brisket (about 3 pounds)
1 head green cabbage, trimmed and cut into 6 wedges (about 2 pounds)
Bouquet Garni: 2 bay leaves, 2 sprigs of thyme, 5 garlic cloves, 10 black peppercorns
Stir the broth and vinegar into a 6-quart slow cooker. Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni 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.