Preheat your oven to 400 degrees F (200 degrees C).
Wash and pat the
Beef Neck (3 lb)
dry, then place in a baking dish with the
Celery (2 stalks)
. Toss with 2 tablespoons of
Olive Oil (2 Tbsp)
and roast on the middle rack of your oven for 45 minutes.
Remove the roasted beef from the oven and get ready to put everything together so you can get started on our soup.
In a large soup pot, heat the remaining tablespoon of
Olive Oil (1 Tbsp)
over low heat. Add the
Ground Black Pepper (1/4 tsp)
Garlic (3 cloves)
Fresh Thyme (5 sprigs)
and cook for about 3-4 minutes.
Turn up the heat, add the roasted beef and
Sweet Potatoes (2)
Butternut Squash (1)
Pumpkins (2 cups)
. Be sure to get everything at the bottom of the roasting pan. Season with a good pinch of
Salt (to taste)
Give the pot a good stir.
Now add in scotch
Scotch Bonnet Pepper (1)
Whole Allspice (4)
Stock Cube (1)
Fresh Parsley (2 Tbsp)
. Cover with water and bring to a boil.
Reduce to a gentle boil and allow to cook for about 1 hour and 45 minutes or until the beef is tender and vegetables soften to make a thick soup.