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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
