Cooking Instructions
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Step 1
Preheat your oven to 400 degrees F (200 degrees C).
Step 2
Wash and pat the
Beef Neck (3 lb)
dry, then place in a baking dish with the
Carrots (2)
and
Celery (2 stalks)
. Toss with
Olive Oil (2 Tbsp)
and roast on the middle rack of your oven for 45 minutes.
Step 3
Remove the roasted beef from the oven and get ready to put everything together so you can get started on our soup.
Step 4
In a large soup pot, heat the remaining
Olive Oil (1 Tbsp)
over low heat. Add the
Onion (3/4)
,
Scallions (1 bunch)
,
Ground Black Pepper (1/4 tsp)
,
Garlic (3 cloves)
, and
Fresh Thyme (5 sprigs)
and cook for about 3-4 minutes.
Step 5
Turn up the heat, add the roasted beef and
Sweet Potatoes (2)
,
Butternut Squash (1)
, and
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.
Step 6
Now add in scotch
Scotch Bonnet Pepper (1)
,
Whole Allspice (4)
,
Stock Cube (1)
and
Fresh Parsley (2 Tbsp)
. Cover with water and bring to a boil.
Step 7
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. Serve hot.
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