Slow Cooked Corned Beef & Cabbage

Get your green on this St. Patrick's Day with a traditional Irish corned
beef and cabbage dinner, all simmered to perfection in your slow cooker.
It's a simple and delicious way to pay tribute to the Emerald Isle's
patron saint.

Slow Cooked Corned Beef & Cabbage
from Campbell's Kitchen

Prep Time: 20 min.
Cook Time: 8 hr.

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/

1. 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.

2. 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.
Makes: 10 servings.

Kitchen Clip
                              Since the entire dinner - meat, potatoes, and vegetables -
cooks together in one pot, all you need to round out the menu is
dessert. How about cupcakes frosted with green-tinted icing or minty
grasshopper pie?
Received on Mon Mar 14 12:31:52 2011