Soup Joumou

Ingredients

• 2 limes lime – juiced, divided
• 1 tbsp distilled white vinegar
• 2.5 pounds beef shank, bone-in – cut into 2-inch pieces
• 2.5 tsp kosher salt – divided
• 1.5 tsp black pepper – divided
• 6 cloves garlic – crushed
• 4 scallions scallion – chopped
• 1 tbsp fresh thyme leaves
• 0.5 cup flat-leaf parsley – chopped
• 4 sprigs thyme – tied
• 6 sprigs flat-leaf parsley – tied
• 1 pepper Scotch bonnet – left whole, pierced
• 2 onions onion – 1 diced, 1 halved
• 6 whole cloves (spice) – for studding onion
• 2 tbsp vegetable oil
• 12 cups water
• 2.5 pounds calabaza squash – peeled, seeded, cubed
• 1 leeks leek – white and light green thinly sliced
• 2 ribs celery – sliced
• 3 carrots carrot – peeled, cut into 0.5-inch pieces
• 2 turnips turnip – peeled, 0.75-inch cubes
• 2 potatoes russet – peeled, 1-inch cubes
• 0.75 pound green cabbage – cored, 1-inch strips
• 4 ounces spaghetti – broken into 2-inch pieces

Instructions

1. In a large bowl, combine the beef shank with the juice of 1 lime, vinegar, garlic, scallions, parsley, thyme leaves, 2 tsp salt, and 1 tsp black pepper. Toss to coat well and marinate 30 minutes at room temperature.
2. Stud the cut side of one halved onion with the whole cloves. Dice the remaining onion. Tie the thyme sprigs and parsley sprigs into a small bundle. Pierce the Scotch bonnet once with the tip of a knife so it perfumes the soup without breaking apart.
3. Heat the vegetable oil in a large heavy pot (7–8 quarts) over medium-high heat. Add the marinated beef (shake off excess marinade into the bowl) and brown, turning occasionally, 8–10 minutes.
4. Add the diced onion, sliced leek, and celery. Cook, stirring, until softened and lightly golden, 4–6 minutes.
5. Pour in the water, then add the clove-studded onion half, the herb bundle, and the whole pierced Scotch bonnet. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cover partially and cook 30 minutes.
6. Stir in the calabaza squash. Simmer until the squash is very tender, 15–20 minutes. Ladle out about half of the squash with some hot broth, blend until smooth, and return the purée to the pot; stir to combine.
7. Add the carrots, turnips, and potatoes. Simmer until almost tender, 15–20 minutes, stirring occasionally so nothing sticks.
8. Add the cabbage and broken spaghetti. Simmer until the pasta is al dente and the cabbage is tender, 10–12 minutes. The beef should be fork-tender.
9. Remove and discard the Scotch bonnet, clove-studded onion, and herb bundle. Stir in the juice of the remaining lime and the remaining 0.5 tsp salt and 0.5 tsp black pepper. Let the soup rest 5 minutes, then taste and adjust seasoning as needed. Serve hot.