Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup Recipe #217991
Found this recipe on Rachael Ray's website!! Great way to use up leftovers from your St. Patrick's Day feast!
by Mom2Rose
30 min | 30 min prep
SERVES 4 , 4 servings
- 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)
- 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.
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5 stars