Comforting Caribbean Beef Bone Soup with Root Vegetables
This hearty Caribbean beef bone soup combines roasted beef neck bones with a variety of root vegetables and traditional spices for a soul-warming dish that's perfect for sharing.
Ingredients
- 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
Instructions
- 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.
Notes
Be sure to get your butcher to cut the bones for you, as you will not be successful with your clever or large chef’s knife. Any beef bones will work, in my case the neck bones I used had a fair bit of meat on it. If you’re doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.
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