Slow Cooked Corned Beef and Cabbage


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.


s bannatyne's picture

What type of bouquet garni is used for this recipe

Sheri Wetherell's picture

You can use any herbs for a bouquet garni but most include bay leaf and thyme. For corned beef I would use bay leaf (2-3 leaves), thyme (large sprig), black peppercorns (10-15), and garlic (5-6 cloves). Adding other herbs that you like can't be a bad thing either! :)


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.


Serves 10


Wednesday, January 16, 2013 - 2:09pm


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