Jamaican Beef Soup
Source of Recipe
the web
List of Ingredients
2 lb beef chuck roast; bone in
3 c butternut or acorn squash;
-diced and peeled
10 c water; divided
2 c carrots, cut in 1 inch
-chunks
1 c turnips, cut in 1 inch
-chunks
2 ts ground allspice
2 ts salt
1 ts thyme leaves
1 ts garlic powder
1 ts onion powder
1/2 ts black pepper
1/4 ts ground red pepper
1 1/2 c potatoes, cut in 1/2 inch
-chunks; peeled
1 1/2 c sweet potatoes, cut in
-chunks; peeled
parsley flakesRecipe
Remove meat from bones; cut meat in 1-inch cubes; reserve meat and bones.
In a Dutch oven or large waucepot add squash and 2 cups water; bring to
a boil; reduce heat and simmer, covered until tender, about 15 minutes.
Using a potato masher, mash squash until smooth. Add reserved beef and
beef bones, carrots turnips, allspice, salt, thyme garlic and onion
powders,
black and red peppers and remaining 8 cups water; bring to a boil; reduce
heat and simmer, covered, until meat is tender, about 1 hour. Add potatoes
and sweet potatoes; simmer covered, until potatoes are tender, 20 to
30 minutes longer. Remove and discard beef bones. Sprinkle with parsley.
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