Slow Cooked Corned Beef & Cabbage from Cambell’s Kitchen
As a child, this was a traditional dish for St.Patrick’s Day. Since I was not a fan of cabbage, it was not my own favorite. However, I always enjoyed the left-over corned beef used for Ruben sandwiches. As an adult, my tastes have changed. I still thoroughly enjoy Ruben Sandwiches, but I know also enjoy the corned beef and cabbage. I never had a recipe, I just knew how to make it from watching my grandmother. However this slow cooked method from Campbell Kitchen is as good and easy of a recipe as I’ve enjoyed.
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)
- 1Stir 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.
- 2Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni.
TIPS: I like to serve this with horseradish or a horseradish sauce. It adds an added zest. ~MDH
- Maralyn D. Hill
Maralyn D. Hill, The Epicurean Explorer
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