RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP
Found this recipe on Rachael Ray's website!! Great way to use up leftovers from your St. Patrick's Day feast!
Provided by Mom2Rose
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
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.
CORNED BEEF AND CABBAGE | RACHAEL RAY
Rachael shares her Corned Beef and Cabbage recipe - a St. Patrick's Day classic.
Provided by Rachael Ray
Number Of Ingredients 17
Steps:
- In a large Dutch oven, place the corned beef, bay leaves and brine from the package and cook according to package directions
- About 45 minutes before the meat is done, add carrots, celery heart, onions and potatoes to another Dutch oven, add 2 inches of water, a drizzle of EVOO, some salt and a sprinkle of sugar
- Top with cabbage, another drizzle of EVOO, salt and another sprinkle of sugar
- Cover the pot, bring to a boil, reduce to low and steam for 45 minutes
- Platter the vegetables alongside sliced corned beef
STUFFED CABBAGE STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 18
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.
CORNED BEEF AND CABBAGE PATTIES
Make and share this Corned Beef and Cabbage Patties recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 25m
Yield 4-6 patties
Number Of Ingredients 8
Steps:
- Combine corned beef, potato, cabbage, carrot and onion and shape into patties.
- Melt butter in a heavy skillet, add patties and saute until heated through and browned.
- Combine mustard and horseradish and serve with patties.
ALEA'S CORNED BEEF AND CABBAGE SOUP
My family loves corned beef and cabbage, so I take advantage of the sales on both items around St. Patrick's day. I buy extra corned beef when it goes on sale, so we can enjoy it over the next couple of months rather than just on St. Patrick's Day. When I make Corned Beef and Cabbage, I always end up with leftover corned beef. I often use the leftovers to make Corned Beef and Cabbage Casserole, but this time I decided to go a slightly lower calorie route and make Corned Beef and Cabbage Soup. I use 6 cups of liquid to make this soup, but to make it more flavorful, and reduce waste, I use all of the leftover dripping from cooking the corned beef to make up some of that 6 cups. I also add any leftover gravy to add even more flavor. I pour the leftover drippings and any leftover gravy into a large Pyrex measuring cup, then I add enough beef broth to bring it to 6 cups of liquid. The leftover corned beef will still have quite a bit of the original spice blend on it and the drippings will include spices, so there is no need to add additional spices to the broth.
Provided by ElizabethKnicely
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Add the broth, chopped potatoes, onion, and garlic to a large pot.
- Bring to a boil, reduce flame and simmer until potatoes are fork tender.
- Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
- Will you be taking advantage of the great sales on cabbage? If so, what will you make with your cabbage?
Nutrition Facts : Calories 106.5, Fat 0.6, SaturatedFat 0.3, Sodium 698.9, Carbohydrate 21.5, Fiber 3.3, Sugar 3.5, Protein 4.9
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