Slow Cooked Corned Beef & Cabbage | Swanson® Recipes
Don't wait for St. Patrick's Day to serve this slowly-cooked corned beef and vegetable dish that makes enough to satisfy a hungry crowd.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.campbells.com.
Ingredients
- 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 cabbage, trimmed and cut into 6 wedges (about 2 pounds)
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