Costa Rican Beef & Vegetable Soup With Yellow Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 lb: lean, boneless beef chuck in,
1: 1 1/2 inch cubes,
1 large: onion, thinly sliced,
1 cup: celery, thinly sliced,
3 cloves: garlic, minced,
1: dry bay leaf,
1 large: red bell pepper, seeded and,
1: cut into thin, bite-size,
1 strips: ,
1 1/2 cup: water,
2 cans: (about 14 1/2 oz.@),
1: beef broth,
1: ***yellow rice***,
1 large: ear corn, cut into 3/4 inch,
1 thick slices: ,
4 cup: coarsely shredded cabbage,
1/3 cup: lightly packed cilantro,
1 leaves: ,
1: salt and pepper,
Directions:
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 3 1/2 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 1/4 teaspoon ground turmeric 1 3/4 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.
Yield: 6 servings
Source from luhu.jp
baking pan. Bake in a 500 oven until well browned (about 20 minutes).
Meanwhile, in a 3 1/2 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 1/4 teaspoon ground turmeric 1 3/4 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.
Yield: 6 servings
Source from luhu.jp