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1
Marinate the Beef in Epis
30 Mins
Room temperature, about 20°C (68°F)
Put the beef cubes in a large bowl and rub them all over with the cut lime halves, then squeeze in the remaining lime juice. Add half of the epis, 5 g (1 tsp) of the salt, the black pepper and the thyme, and toss until every piece is coated. Cover and leave to marinate for 30 minutes while you prepare the vegetables.
The lime rub is not a garnish: it freshens the meat and helps the epis cling to it. Do not skip the 30 minutes — the seasoning needs time to sink in.
Done when: Beef evenly coated in green epis, smelling of lime, garlic and herbs.
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2
Simmer the Beef & Cook the Pumpkin
60 Mins
Gentle simmer, about 95°C (200°F); beef to 74°C (165°F)
Put the marinated beef in a large pot with 1.5 L (6.5 cups) of the water and bring to a boil. Skim off any foam, then lower to a gentle simmer, cover partway and cook for about 45 minutes until the beef is nearly tender. In a second pot, boil the pumpkin chunks in the remaining 500 ml (2 cups) of water for about 25 minutes until very soft, then drain and purée it smooth with a blender or food mill while still hot.
Keep the simmer gentle, not a rolling boil — hard boiling toughens stew beef. Purée the pumpkin while it is hot: it blends far smoother than when it cools.
Done when: Beef yields to a fork but is not falling apart; pumpkin purées into a smooth, thick orange paste.
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3
Build the Golden Broth
15 Mins
Gentle simmer, about 95°C (200°F)
Stir the pumpkin purée into the beef pot along with the remaining epis and the tomato paste. Add the whole scotch bonnet pepper, pricked once with a fork, and the remaining 5 g (1 tsp) of salt. Simmer for 15 minutes, stirring now and then, until the broth turns a deep golden colour and thickens enough to coat a spoon.
Leave the scotch bonnet whole: it perfumes the soup with gentle heat, and anyone who wants more can crush it in their own bowl. Taste now and add salt only if the broth needs it.
Done when: Broth thick, golden and glossy; beef tender at 74°C (165°F) or above in the thickest piece.
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4
Add the Root Vegetables
20 Mins
Gentle simmer, about 95°C (200°F)
Add the potatoes, carrots, turnip and malanga to the pot and stir them into the broth. Simmer for about 20 minutes until the vegetables are just tender when pierced with a knife. Add a splash of hot water if the soup gets thicker than you like.
Cut the root vegetables in similar-sized chunks so they all finish at the same time. The malanga softens first — check it at 15 minutes so it does not dissolve completely.
Done when: Vegetables tender all the way through but still holding their shape.
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5
Add Cabbage & Spaghetti
12 Mins
Gentle simmer, about 95°C (200°F)
Stir in the cabbage ribbons and the broken spaghetti. Simmer for about 12 minutes, stirring occasionally so the pasta does not stick to the bottom, until the spaghetti is tender and the cabbage is wilted but still has a little bite.
The pasta goes in last on purpose: it cooks in the broth and drinks up flavour, but left too long it turns mushy and swells the soup. Set a timer for the 12 minutes.
Done when: Spaghetti tender with no hard white core; cabbage softened but not limp.
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6
Season, Rest & Serve
10 Mins
Serve hot, above 60°C (140°F)
Fish out the scotch bonnet pepper and discard it, or leave it in the serving bowl for those who like heat. Stir in the remaining lime juice, taste and adjust the salt, then take the pot off the heat and rest for 10 minutes so the flavours settle. Ladle into deep bowls, making sure each serving gets beef, vegetables and pasta, and serve immediately.
The 10-minute rest matters: the broth thickens slightly and the salt and lime even out. Serve the soup hot — it is meant to steam when it reaches the table.
Done when: Soup thick and golden, beef tender, pasta and vegetables cooked through, seasoned and steaming hot.
auto_awesome Finishing Touches & Plating
Ladle the soup into deep bowls so every serving has beef, root vegetables, cabbage and pasta, and set out crusty bread and pikliz at the table. Eat it hot, on 1 January if you want the full tradition — or any cold day that calls for a long, slow pot of soup.
Haiti
2h 10m
Italy
Thailand