Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Ound |
1½ \N | Inch cubes |
1 gram | Onion -- thinly sliced |
1 \N | Up |
3 \N | Cloves garlic -- minced |
1 \N | Dry bay leaf |
1 gram | Red bell pepper -- seeded |
\N \N | And |
\N \N | Cut into thin -- bite-size |
\N \N | Strips |
1½ \N | Up |
2 cans | (about 14 1/2 oz.@) |
\N \N | Beef broth |
\N \N | ***YELLOW RICE*** |
1 gram | Ear corn -- cut into 3/4 |
\N \N | Inch |
\N \N | Thick slices |
4 \N | Up |
13 \N | Up |
\N \N | Leaves |
\N \N | Salt and pepper |
\N \N | Lean -- boneless beef chuck |
\N \N | Celery -- thinly sliced |
\N \N | Water |
\N \N | Coarsely shredded cabbage |
\N \N | Lightly packed cilantro |
THE SOUP Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3½ quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper.
Ladle soup into wide, shallow bowls; add a scoop of rice to each. THE RICE 1 tablespoon salad oil 1 small onion, finely chopped 1 cup long-grain white rice ¼ teaspoon ground turmeric 1 ¾ cups water Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.
From the Sunset Crockery Cookbook.
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