Recipe

Rachael Ray's St. Paddy's Corned Beef And Cabbage Stoup Recipe

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Ingredients

4 celery ribs, with leafy tops thinly sliced crosswise .
2 tbsps extra-virgin olive oil .
1 (32 oz) container chicken broth .
2 tbsps worcestershire sauce, plus more for seasoning .
1 1/2 lbs corned beef, sliced .
pumpernickel bread (optional) or rye bread, to pass around the table (optional) .
1 (12 oz) bottle beer .
butter (optional) .
salt & freshly ground black pepper .
1 bay leaf .
1 (28 oz) can sliced tomatoes .
1 small savoy cabbage, quartered, cored & shredded .
3/4 c white rice .
3 carrots, shredded .
1 large onion, halved & sliced

Directions

Step #1 In a soup pot, heat the olive oil over medium-high heat.
Step #2 Add the onion, celery, carrots & bay leaf & cook for 3 mins.
Step #3 Add the cabbage by the handful, season this with salt & pepper & cook this until wilted, about 2 mins.
Step #4 Add the beer & boil until reduced, 1 min.
Step #5 Stir in the chicken broth, tomatoes & the 2 tbsps Worcestershire sauce.
Step #6 Add the corned beef & rice.
Step #7 Bring the stoup to a boil, then simmer until the rice is tender, about 15 mins.
Step #8 Spice up with salt, pepper & more Worcestershire sauce; serve the stoup in shallow bowls.
Step #9 P.
Step #10 ass the bread & butter around the table.
Enjoy the Rachael Ray's St. Paddy's Corned Beef & Cabbage Stoup recipe

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