Recipe courtesy of Campbell's Kitchen
Slow Cooked Corned Beef and Cabbage
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 528
- Total Fat
- 31
- Saturated Fat
- 12
- Carbohydrates
- 33
- Dietary Fiber
- 8
- Sugar
- 7
- Protein
- 30
- Cholesterol
- 128
- Sodium
- 294
- Total: 8 hr 20 min
- Prep: 20 min
- Cook: 8 hr
Ingredients
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
Directions
- 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.
Cook’s Note
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.