Best 3 Rachael Rays St Paddys Corned Beef And Cabbage Stoup Recipes

Step into the warmth and embrace the comforting aroma of Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup, a culinary masterpiece that embodies the essence of Irish tradition with a touch of Rachael's signature flair. This hearty and flavorful dish is a delightful symphony of flavors, textures, and colors, sure to transport you to the heart of Ireland with every savory bite. Gather your ingredients, prepare your kitchen, and embark on a culinary journey that promises to tantalize your taste buds and warm your soul on a chilly St. Patrick's Day or any day of the year.

Here are our top 3 tried and tested recipes!

CORNED BEEF AND CABBAGE | RACHAEL RAY

Corned Beef and Cabbage | Rachael Ray image

Rachael shares her Corned Beef and Cabbage recipe - a St. Patrick's Day classic.

Provided by Rachael Ray

Number Of Ingredients 17

Ingredients

2 packages corned beef in brine
2 fresh bay leaves
6 carrots
peeled and halved across
Celery heart
trimmed and halved across
4 small to medium yellow onions
halved
6 russet potatoes
peeled or whole Yukon gold potatoes
unpeeled
2 tablespoons EVOO - Extra Virgin Olive Oil
Salt
1 teaspoon sugar
divided
1 head cabbage
cut into 6 wedges

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

Stuffed Cabbage Stoup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)
1/2 teaspoon allspice, eyeball it in your palm
1 1/2 teaspoons coriander, half a palm full
2 teaspoons smoked paprika, eyeball it in your palm
Salt
Pepper
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
1/2-3/4 head Savoy cabbage, thinly sliced
1 (28-ounce) can diced tomatoes
1 cup tomato sauce
3 tablespoons dill, finely chopped
Handful of flat-leaf parsley, chopped

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.

RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP

Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup image

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

Ingredients

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

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.

Tips:

Choose a good quality corned beef brisket for the best flavor.
Rinse the corned beef brisket under cold water before cooking to remove excess salt.
Use a large pot or Dutch oven to cook the corned beef brisket so that it has plenty of room to cook evenly.
Cover the corned beef brisket with water and add the pickling spices, vegetables, and herbs to the pot.
Bring the pot to a boil, then reduce heat to low and simmer for 2-3 hours, or until the corned beef brisket is tender.
Remove the corned beef brisket from the pot and let it cool slightly before slicing.
Serve the corned beef brisket with cabbage, potatoes, carrots, and other traditional sides.

Conclusion:

Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup is a delicious and easy-to-make dish that is perfect for St. Patrick's Day or any other occasion. The corned beef brisket is cooked in a flavorful broth with vegetables and herbs, and the cabbage and potatoes add a hearty and filling touch. This stoup is sure to be a hit with your family and friends.