Jamaican Beef Soup (Satdeh Soup)

When di weather cold and yuh need somethin’ hearty — this Jamaican Beef Soup is the one! Full of tender beef, pumpkin, yam, sweet potato, and dumplin’ spinners — this soup will warm yuh up from head to toe. Some say chicken soup is the king… but beef soup might just tek di crown!

Ingredients

  • 2 litres water
  • 1.5–2kg beef shank or bone-in joint (cut into 4–5cm pieces)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp all-purpose seasoning
  • 1 tbsp complete seasoning
  • 200g pumpkin, peeled and cubed
  • 120g yam, peeled and cubed
  • 120g sweet potato, peeled and cubed
  • 1 cho cho (chayote), peeled and cubed
  • 1 large carrot, peeled and sliced
  • 1 onion, sliced
  • 4 garlic cloves, diced
  • 5 pimento seeds
  • 2 spring onions, chopped
  • 1 scotch bonnet pepper (whole)
  • 4 sprigs fresh thyme
  • 1 corn on the cob, sliced
  • 1 Grace pumpkin soup mix
  • 1 Grace cock soup mix

For the Dumplings (Spinners)

  • 125g plain flour
  • 125ml water

Method

Season beef with salt, black pepper, and all-purpose seasoning. Add to a large pot with 2 litres of water and bring to a boil. Simmer for 15 minutes while you prep your vegetables.

Add pumpkin, yam, sweet potato, cho cho, carrots, onion, garlic, pimento, scotch bonnet, and thyme to the pot. Stir well and cook for 20 minutes until the veggies start to soften.

Mix in the all-purpose and complete seasoning, then add corn and cook for another 5 minutes.

To make your dumplings, combine flour and water, knead into a firm dough, then roll between your palms to make long spinners.

Add the dumplings along with the pumpkin and cock soup mixes to the pot. Turn heat to low and simmer gently until the soup thickens and everything is tender and full of flava.

Comments

comments