Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Great way to use up leftovers from your St. Patrick's Day feast. Ingredients:
2 tablespoons extra virgin olive oil |
1 large onion, halved and sliced |
4 celery ribs, with leafy tops thinly sliced crosswise |
3 carrots, shredded |
1 bay leaf |
1 small savoy cabbage, quartered, cored and shredded |
salt & freshly ground black pepper |
1 (12 ounce) bottle beer |
1 (32 ounce) container chicken broth |
1 (28 ounce) can diced tomatoes |
2 tablespoons worcestershire sauce, plus more for seasoning |
1 1/2 lbs corned beef, chopped |
3/4 cup white rice |
pumpernickel bread (optional) or rye bread, to pass around the table (optional) |
butter (optional) |
Directions:
1. In a soup pot, heat the olive oil over medium-high heat.
2. Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
3. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
4. Add the beer and boil until reduced, 1 minute.
5. Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
6. Add the corned beef and rice.
7. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
8. Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
9. ass the bread and butter around the table.
|
|