Costa rican beef & vegetable soup with yell

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
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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