Recipe: Corned Beef and Cabbage Soup
The folks over at Food Network Magazine chatted me up the other day and said, “Hey, Stu, you want some St. Paddy’s Day recipes?” To which I responded, “Heh, yeah!” Check this one out for Corned Beef and Cabbage Soup. Read on!
| Corned Beef and Cabbage Soup |
Recipe Type: Appetiser, Entree
Author:
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4
Ingredients
- 1 medium onion, quartered
- 3 stalks celery, quartered
- 3 medium carrots, quartered
- 3 tablespoons unsalted butter
- Heaping 1/4 teaspoon ground allspice
- 1 pound plum tomatoes, halved
- 3 cups low-sodium beef broth
- 4 cups chopped green cabbage (about 1/4 medium head)
- 1/2 pound Yukon gold potatoes, chopped
- 3/4 cup quick-cooking barley
- 1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
- Kosher salt and freshly ground pepper
Instructions
- Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
- Melt the butter in a large pot over medium-high heat.
- Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
- Add the tomatoes to the food processor and pulse until finely chopped.
- Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.
- Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
- Stir in the corned beef and season with salt and pepper.
Notes
Per serving: Calories 352; Fat 11 g (Saturated 6 g); Cholesterol 38 mg; Sodium 349 mg; Carbohydrate 50 g; Fiber 9 g; Protein 16 g
Photograph by Antonis Achilleos
Recipe: Corned Beef and Cabbage. . . Pizza!
The folks over at Food Network Magazine chatted me up the other day and said, “Hey, Stu, you want some St. Paddy’s Day recipes?” To which I responded, “Heh, yeah!” Check this one out for Corned Beef and Cabbage Pizza. You read that right pizza. Read on!
| Corned Beef and Cabbage Pizza! |
Recipe Type: Entree
Author:
Prep time: 35 mins
Cook time: 1 hour
Total time: 1 hour 35 mins
Serves: 4-8
Ingredients
For the dough:
- 2 teaspoons sugar
- 1 package active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for the bowl
- 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
- 1 teaspoon fine salt
For the toppings:
- 5 tablespoons extra-virgin olive oil, plus more for the pan
- 3 cups sliced green cabbage
- Kosher salt
- 1 teaspoon pickling spices, tied securely in cheesecloth
- 1 large potato, peeled and thinly sliced
- Freshly ground pepper
- 2 cups shredded mozzarella cheese
- 3/4 cup shredded Monterrey jack cheese
- 1/2 cup freshly grated parmesan cheese
- 6 ounces sliced corned beef
Instructions
- Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
- Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
- Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
- Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
Notes
Photograph by Yunhee Kim
