Thursday, March 17, 2011

St Patrick's Day Recipe: Slow-Cooked Corned Beef and Cabbage

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

  • 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.


  • 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.
  • Time-Saving: Or you may cook the recipe on HIGH for 4 to 5 hours.
  • For thicker sauce: Remove the beef and vegetables from the cooker. Stir 2 tablespoons cornstarch and 2 tablespoons water in a small bowl until smooth. Add to the cooker and cook on HIGH for 15 minutes or until the mixture boils and thickens.



Lena Austin

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