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Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 large onion, halved and sliced
• 4 ribs celery with leafy tops, thinly sliced crosswise
• 3 carrots, shredded (1-1/2 cups)
• 1 bay leaf
• 1 small head savoy cabbage—quartered, cored and shredded
• Salt and freshly ground pepper
• One 12-ounce bottle beer
• One 32-ounce container (4 cups) chicken broth
• One 28-ounce can diced tomatoes
• 2 tablespoons Worcestershire sauce, plus more for seasoning
• 1-1/2 pounds corned beef, chopped
• 3/4 cup white rice
• Pumpernickel or rye bread and butter, to pass around the table

Description

Rachael Ray Magazine