Comforting Caribbean Beef Bone Soup with Root Vegetables
Comforting Caribbean Beef Bone Soup with Root Vegetables
- 3 lbs beef neck bones
- 3 tablespoons olive oil
- 2 large heads of garlic (halved)
- 1 large onion (diced)
- 2 stalks celery (chopped)
- 1 teaspoon black pepper (divided)
- 1 1/2 tablespoons tomato paste
- 1 tablespoon salt
- 8 sprigs thyme
- 2 thick ginger (sliced)
- 1 Scotch Bonnet Pepper
- 10-14 cups hot water
- 3 medium carrots (cut into large pieces)
- 5 medium potatoes (halved)
- 1 1/2 lbs pumpkin (cut into large pieces)
- 1 small cabbage (cut into large pieces)
- 2 tablespoons parsley (chopped)
- Preheat your oven to 375°F (190°C).
- Wash the beef neck bones to remove any debris. Pat dry and place in a roasting pan along with the halved garlic heads. Drizzle with olive oil to coat.
- Cover the pan lightly with foil and roast in the preheated oven for 1 hour.
- In a large soup pot, add the fat from the roasting pan and heat over medium-low flame. Add diced onion, chopped celery, half the black pepper, and the roasted garlic (skins removed). Cook for 3 minutes.
- Stir in the tomato paste and cook for another 2 minutes.
- Add the roasted beef bones to the pot, stirring to coat. Add ginger slices, tied thyme sprigs, and the whole Scotch Bonnet Pepper (do not break).Add the roasted beef bones to the pot, stirring to coat. Add ginger slices, tied thyme sprigs, and the whole Scotch Bonnet Pepper (do not break).
- Pour in 10–14 cups of hot water, ensuring all ingredients are submerged. Increase heat to medium-high and bring to a boil.
- Once boiling, reduce to a gentle rolling boil. Add the carrots and cook for 1 hour and 40 minutes.
- Remove ginger slices, thyme sprigs, and Scotch Bonnet Pepper (or leave for added heat). Add potatoes, pumpkin, and cabbage to the pot.
- Bring the soup back to a boil and cook for an additional 30 minutes, or until the potatoes are tender. Avoid over-stirring to maintain vegetable integrity.
- Remove any bones that have separated from the meat. Adjust salt to taste. Stir in remaining black pepper and chopped parsley.
- Ladle the soup into bowls, ensuring each serving has a mix of meat and vegetables. Enjoy hot.
This comforting Caribbean beef bone soup is a staple in many island households, known for its rich flavors and nourishing elements.
Combining roasted beef neck bones with a medley of root vegetables and traditional spices, this soup offers a taste of home and warmth in every bowl. Perfect for family gatherings or a cozy meal, it’s a dish that brings people together.
Ingredient Guide
- Beef Neck Bones: Provide a rich, meaty taste and gelatinous texture when slow-cooked. - Garlic: Roasted to enhance its sweetness and depth.
- Onion & Celery: Form the aromatic base of the soup. - Black Pepper & Salt: Essential seasonings to enhance overall savor.
- Tomato Paste: Adds umami and a rich color to the broth. - Thyme & Ginger: Infuse the soup with traditional Caribbean flavors. - Scotch Bonnet Pepper: Adds heat and a fruity savor; handle with care.
- Carrots, Potatoes, Pumpkin, Cabbage: Root vegetables that provide substance and absorb the soup’s flavors. - Parsley: Adds a fresh, herbal finish to the soup.
Shopping Made Easy
- Beef Neck Bones: Available at most butcher shops; ask to have them cut into manageable pieces.
- Pumpkin: Calabaza is traditional, but butternut squash is a suitable substitute. - Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
- Fresh Herbs: Thyme and parsley can be found in the fresh produce section of most supermarkets.
Cooking Notes from the Kitchen
- Roasting: Roasting the beef bones and garlic enhances their flavors and adds depth to the soup.
- Simmering: Allow the soup to simmer slowly to develop rich flavors and tenderize the meat. - Heat Level: Adjust the amount of Scotch bonnet pepper to control the spiciness. - Vegetable Texture: Avoid over-stirring to maintain the integrity of the vegetables.
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Comforting Caribbean Beef Bone Soup with Root Vegetables
- 3 tablespoons olive oil
- 2 large heads of garlic halved - 2 stalks celery chopped
- 1 teaspoon black pepper divided - 1 1/2 tablespoons tomato paste
- 3 medium carrots cut into large pieces - 5 medium potatoes halved
- 1 1/2 lbs pumpkin cut into large pieces - 1 small cabbage cut into large pieces
- 2 tablespoons parsley chopped - Preheat your oven to 375°F (190°C). - Wash the beef neck bones to remove any debris.
Pat dry and place in a roasting pan along with the halved garlic heads. Drizzle with olive oil to coat.
- Cover the pan lightly with foil and roast in the preheated oven for 1 hour. - In a large soup pot, add the fat from the roasting pan and heat over medium-low flame. Add diced onion, chopped celery, half the black pepper, and the roasted garlic (skins removed).
- Stir in the tomato paste and cook for another 2 minutes. - Add the roasted beef bones to the pot, stirring to coat.
Add ginger slices, tied thyme sprigs, and the whole Scotch Bonnet Pepper (do not break).Add the roasted beef bones to the pot, stirring to coat. Add ginger slices, tied thyme sprigs, and the whole Scotch Bonnet Pepper (do not break).
- Pour in 10–14 cups of hot water, ensuring all components are submerged. Gain heat to medium-high and bring to a boil.
- Once boiling, reduce to a gentle rolling boil. Add the carrots and cook for 1 hour and 40 minutes.
- Remove ginger slices, thyme sprigs, and Scotch Bonnet Pepper (or leave for added heat). Add potatoes, pumpkin, and cabbage to the pot.
- Bring the soup back to a boil and cook for an additional 30 minutes, or until the potatoes are tender. Avoid over-stirring to maintain vegetable integrity. - Remove any bones that have separated from the meat.
Stir in remaining black pepper and chopped parsley. - Ladle the soup into bowls, ensuring each serving has a mix of meat and vegetables.
