Rachael Ray'S St. Paddy'S Corned Beef And Cabbage Stoup

  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.

extra virgin olive oil, onion, celery, carrots, bay leaf, savoy cabbage, salt, chicken broth, tomatoes, worcestershire sauce, beef, white rice, pumpernickel bread, butter

Taken from www.food.com/recipe/rachael-rays-st-paddys-corned-beef-and-cabbage-stoup-217991 (may not work)

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