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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a soup pot, heat the olive oil over medium-high heat. | 2. Add the onion, celery, carrots and bay leaf and cook for 3 minutes. | 3. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes. | 4. Add the beer and boil until reduced, 1 minute. | 5. Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce. | 6. Add the corned beef and rice. | 7. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes. | 8. Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P. | 9. ass the bread and butter around the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1		halved sliced	60.0	14.01	1.65	0.15
celery rib	4		sliced	-	-	-	-
carrot	3		shredded	157.44	36.7872	3.5712	0.9216
bay leaf	1			-	-	-	-
savoy cabbage	1		quartered cored shredded	-	-	-	-
salt black pepper			ground	-	-	-	-
beer	1	bottle		-	-	-	-
chicken broth	1	container		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
beef	1 1/2		corned chopped	795.6018	0.0	156.8764	18.292
white rice	3/4	cup		506.4375	110.9306	9.8929	0.9158
pumpernickel bread				-	-	-	-
butter				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.