Best 2 Rachael Rays St Paddys Corned Beef And Cabbage Stoup Recipes
In celebration of St. Patrick's Day, indulge in a delightful culinary journey with Rachael Ray's tantalizing St. Paddy's Corned Beef and Cabbage Stoup, a hearty and flavorful dish that captures the spirit of the holiday. This delectable stew combines the classic flavors of corned beef, cabbage, and potatoes, simmered in a rich and savory broth infused with aromatic herbs and spices. Alongside this comforting stoup, Rachael Ray presents a tempting array of complementary recipes that elevate the St. Patrick's Day feast. From the classic Colcannon, a creamy and comforting mashed potato dish enhanced with cabbage and scallions, to the delectable Irish Soda Bread with Caraway Seeds, featuring a tender crumb and a hint of nutty flavor, these recipes offer a delightful exploration of Irish cuisine.
Here are our top 2 tried and tested recipes!
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.
Tips:
- Start with a good quality corned beef brisket. Look for one that is firm to the touch and has a good amount of marbling.
- If you don't have a Dutch oven, you can use a large pot with a tight-fitting lid.
- Don't overcrowd the pot. If the corned beef is too tightly packed, it won't cook evenly.
- Bring the corned beef and water to a boil, then reduce heat to low and simmer for 2-3 hours, or until the beef is tender.
- Add the vegetables during the last 30 minutes of cooking.
- Serve the corned beef and cabbage with boiled potatoes, mashed potatoes, or noodles.
Conclusion:
Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup is a delicious and easy-to-make dish that is perfect for a St. Patrick's Day celebration. The corned beef is tender and flavorful, and the cabbage and vegetables are cooked to perfection. This dish is sure to be a hit with your family and friends.
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