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Slow Cooked Corned Beef & Cabbage

Image of the prepared Slow Cooked Corned Beef & Cabbage recipe
  • prep time: 20 min
  • total time: 8 hr 20 min
  • serves: 10 people

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

cost per recipe: $11.91

  • 3 1/2 cups Swanson® Beef Broth or 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)

Instructions

  • 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.
  • 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.

Reviews

(6)
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  • Something's missing

    Fab411
    March 14, 2016

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

    • Swanson
      March 29, 2016

      Good question! To make a 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.

  • One suggestion about cabbage

    bwshook
    March 11, 2013

    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.

  • Slow Cooked Corned Beef & Cabbage

    oldbag49
    March 18, 2011

    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.

  • Slow Cooked Corned Beef & Cabbage

    rccaldwell
    March 16, 2011

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

  • Slow Cooked Corned Beef & Cabbage

    kim.white
    March 14, 2011

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

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    Made With

    Calories 324
    Total Fat 15 g
    Sat. Fat 5.1 g
    Trans Fat 0 g
    Cholesterol 77 mg
    Sodium 1122 mg
    Total Carb 28 g
    Dietary Fiber 6 g
    Sugar 8 g
    Added Sugars 0 g
    Protein 18 g
    Vitamin D 1 %DV
    Calcium 6 %DV
    Iron 15 %DV
    Potassium 18 %DV
    Calories 326
    Total Fat 15 g
    Sat. Fat 5.1 g
    Trans Fat 0 g
    Cholesterol 77 mg
    Sodium 1007 mg
    Total Carb 28 g
    Dietary Fiber 6 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 19 g
    Vitamin D 1 %DV
    Calcium 8 %DV
    Iron 15 %DV
    Potassium 18 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.