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 1/2 cups Swanson® Beef Broth or 100% Natural Beef Stock
- 1/4 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 cabbage, trimmed and cut into 6 wedges (about 2 pounds)
Instructions
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Tips
- Bouquet Garni: Lay a 4-inch square of cheesecloth flat on the counter. Place 4 cloves garlic, 1 tablespoon pickling spice and 2 bay leaves in the center of the cloth. Bring the corners of the cheesecloth together and tie with kitchen string into a bundle.
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Step 1
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.
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Step 2
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni.
