Costa rican beef & vegetable soup with yell

6 Servings

Ingredients

Quantity Ingredient
2 Ound
1½ Inch cubes
1 gram Onion -- thinly sliced
1 Up
3 Cloves garlic -- minced
1 Dry bay leaf
1 gram Red bell pepper -- seeded
And
Cut into thin -- bite-size
Strips
1½ Up
2 cans (about 14 1/2 oz.@)
Beef broth
***YELLOW RICE***
1 gram Ear corn -- cut into 3/4
Inch
Thick slices
4 Up
13 Up
Leaves
Salt and pepper
Lean -- boneless beef chuck
Celery -- thinly sliced
Water
Coarsely shredded cabbage
Lightly packed cilantro

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 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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