HAITIAN BEEF SOUP / STEW || BOUYON VYANN BÈF || BOUILLON VYANN BEF || A TASTE OF K

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers similar acidity, while vinegar is more cost-effective.

Clean the beef with lime and salt, then pour hot water over it and let it sit for 5 minutes before rinsing.

Season the meat in a bowl with 4 tablespoons of epis, 1 pack of sazon, 1 pack of bouillon powder, onion powder, garlic powder, ground cloves, paprika, juice of 1 lime, salt, and tomato paste; mix well and marinate overnight.

Allow the meat to come to room temperature before cooking.

In a pot, heat olive oil and add the marinated meat; cook for about 5 minutes.

Add half a cup of water to the pot and stir, then cover and cook for 20 minutes, checking to prevent burning.

Pour boiling water into the pot and switch to a larger stock pot if necessary; cover and boil for 20-25 minutes.

Prepare the dumplings, spinach, and watercress, and peel the root vegetables.

Soak the yellow yam in water with lime juice to prevent browning; peel and slice the carrots, malanga, and potatoes.

Rinse the vegetables under cold water and soak until ready to add to the soup.

Stir the pot, taste, and adjust seasoning with another pack of bouillon powder and salt; add watercress, spinach, and yellow yams, holding off on potatoes, malanga, and carrots for later.

Cover and cook for 10 minutes, then add the dumplings and malanga, followed by the carrots, lima beans, butter, and an additional habanero pepper for heat.

Cover and cook for another 10 minutes before adding the potatoes and cooking for an additional 10-12 minutes until the potatoes are done.

Cooking Techniques

Equipment Needed

Spice Level: