Rachael Rays St Paddys Corned Beef And Cabbage Stoup Food

CORNED BEEF AND CABBAGE SOUP

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

STUFFED CABBAGE STOUP

Steps:

• Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
• Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP

Steps:

• In a soup pot, heat the olive oil over medium-high heat.
• Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
• Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
• Add the beer and boil until reduced, 1 minute.
• Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
• Add the corned beef and rice.
• Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
• Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
• ass the bread and butter around the table.