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Slow Cooked Corned Beef & Cabbage

Slow Cooked Corned Beef & Cabbage

3.5
(6)

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.

serves 10 people

Ingredients

cost per recipe: $11.91

The price is determined by the national average.

  • 3 1/2

    cups Swanson® Beef Broth or Swanson® 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 green cabbage, trimmed and cut into 6 wedges (about 2 pounds)

view nutrition info

How to Make It

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.

Step 2

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni.

Recipe 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.
  • 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.
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Made With
 Swanson® Beef Broth

Swanson® Beef Broth

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Swanson® Beef Stock

Swanson® Beef Stock

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Ratings & Reviews

(6)
  • Fab411

    March 14, 2016

    Something's missing

    The directions reference a bouquet garnie, but it's not listed in the ingredients.

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  • bwshook

    March 11, 2013

    One suggestion about cabbage

    I've used a very similar recipe for years, but I've made the following adjustment: I'll put 1/4 head of cabbage in a cooking bag, and put that in for the first 3 hrs. (I use it as "seasoning" at first) -- then I remove that, and put in the remaining 3/4 head of cabbage. When that batch of cabbage is done cooking, I say it's time to serve--and I've never been disappointed. You won't deal with over-cooked cabbage this way.

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  • oldbag49

    March 18, 2011

    Slow Cooked Corned Beef & Cabbage

    Made this for the first time and will be using again when I make another corned beef brisket as this was easy to do and didn't require a lot of prep time either. Kids really enjoyed all the vegetables (except for the cabbage) will have to see about not adding the cabbage until later as it was a little slimy but was still delicious.

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  • rccaldwell

    March 16, 2011

    Slow Cooked Corned Beef & Cabbage

    I agree with Mona. Wait to add the cabbage until last couple hours, otherwise it is slimy.

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  • kim.white

    March 14, 2011

    Slow Cooked Corned Beef & Cabbage

    A very easy and delicious way to serve an old tradition!

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    (0) (0)

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