Rachael Rays St Paddys Corned Beef And Cabbage Stoup Recipes

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.

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.

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.

Steps:

• Place the corned beef in a large stockpot and cover it with cold water to nearly fill pot. Some corned beef comes with a sealed packet of seasoning. If yours does, add it to the pot. Bring to a boil, reduce the heat, cover, and simmer for 2 1/2 to 3 hours, or until the beef is firm but tender to the fork. Remove the beef from the pot. When the corned beef is almost done, chop the cabbage. (If it has a lot of outside dark green leaves, chop them separately and set aside. These leaves add beautiful color to the dish, but they are tougher and require a little more cooking time, so put them in the pot about 10 minutes before you add the remaining cabbage.) Place the cabbage in a colander and rinse it with cool water. When you are ready to add the cabbage, in a separate pot, melt the butter over medium-high heat. Immediately add the cabbage to the pot, leaving as much water as possible on the leaves. Cook, stirring until the cabbage is well coated with butter. Sprinkle with the House Seasoning. Cover the pot and simmer until the cabbage is tender but still somewhat crisp, 7 to 10 minutes.
• Slice the corned beef thinly across the grain. Place the cabbage in a serving dish and place the sliced corned beef on top. You can drizzle a spoonful or two of stock from the pot over the corned beef and cabbage, if you like. Serve with mashed potatoes and Corny Corn Muffins (see page 320). Leftover corned beef makes wonderful sandwiches.
• *When we're serving cabbage without the corned beef, we season the pot with a little bacon along with the butter: Fry 2 to 3 strips of cut-up bacon along with the butter until the bacon is about half done, then proceed with the recipe.