Beef Pumpkin And Shiitake Soup Recipes

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JAMAICAN PUMPKIN BEEF SOUP



Jamaican Pumpkin Beef Soup image

This island favourite builds on the flavour and texture of pumpkin, tender beef, and delicious dumplings. Filled with hearty ground provisions such as yams and sweet potatoes, this makes a make a filling family dinner.

Provided by Monique Creary

Categories     Appetizer     Main Course     Soup

Time 1h35m

Number Of Ingredients 19

450 grams boneless stewing beef (cut into small chunks)
650 grams Jamaican pumpkin (cut into small chunks)
1 medium onion (diced)
2 cloves garlic (minced)
1 large potato (peeled and cubed)
2 medium carrots (sliced)
1 tsp salt
3 sprigs fresh thyme
1 bay leaf
1 stalk scallion or green onion (bruised)
5 pimento seeds
1 Scotch bonnet pepper
1 large Jamaican sweet potato (peeled and sliced)
2 packages pumpkin beef or chicken soup mix
3 litres water (approx. 12 cups) (divided)
1 tsp ground black pepper
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cup water (more if needed)

Steps:

  • Bring 2 litres of water to a boil in a large stock pot.
  • Add pumpkin, beef, onions and garlic to the pot. Stir and cook partially covered over medium-high heat for 45 minutes.
  • Mash some of the larger pieces of pumpkin in the pot with a fork. Add in the carrots, potato, and yam.
  • Stir in the salt, thyme, bay leaf, green onion, pimento seeds and Scotch bonnet pepper. Pour in the remaining 1 litre of water and bring to a boil.
  • Reduce heat to medium and continue to cook for 15 minutes.
  • Stir the sweet potatoes, soup mix and spinners.

HAITIAN BEEF AND PUMPKIN SOUP (SOUP JOUMOU)



Haitian Beef and Pumpkin Soup (Soup Joumou) image

Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?

Provided by Nadege Fleurimond

Categories     New Year's Day     Soup/Stew     Haiti     Squash     Pumpkin     Beef     Beef Shank     Pasta     Chile Pepper     Turnip     Cabbage     Lime Juice     Potato     Dinner

Yield Serves 10-12

Number Of Ingredients 31

1 cup plus 1 tablespoon distilled white vinegar, divided
1 pound beef shank, meat cut off bones into 1" cubes
1 pound stew beef (preferably chuck) cut into 1" cubes
1 cup Epis Seasoning Base
3 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon seasoned salt
15 cups beef or vegetable broth, divided
1 pound beef bones
1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunks
3 large russet potatoes (about 2 pounds), finely chopped
3 carrots (about 1 pound), sliced
1/2 small green cabbage (about 1 pound), very thinly sliced
1 medium onion, sliced
1 celery stalk, coarsely chopped
1 leek, white and pale-green parts only, finely chopped
2 small turnips, finely chopped
1 green Scotch bonnet or habanero chile
1 1/2 cups rigatoni
6 whole cloves
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
Pinch of cayenne pepper, plus more
1 parsley sprig (optional)
1 thyme sprig (optional)
2 tablespoons olive oil
1 tablespoon unsalted butter
Crusty bread (for serving)
Special Equipment
A very large stock pot (at least 10 quarts)

Steps:

  • Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
  • Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
  • Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
  • Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20-25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
  • Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30-35 minutes.
  • Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15-20 minutes more.
  • Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
  • Do Ahead
  • Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.

BEEF, PUMPKIN, AND SHIITAKE SOUP



Beef, Pumpkin, and Shiitake Soup image

This deceptively simple recipe is inspired by flavors from around the world: from Vietnamese pho to a rustic French stew to the famous oxtail soups from the Caribbean. When the beef chuck or neck bones are fork-tender, you add the vegetables that won't need long to cook. Fresh basil and a splash of fish sauce are not to be skipped-the latter adds an exceptional hint of umami flavor.

Provided by Greg Lofts

Categories     Beef Recipes

Time 2h50m

Number Of Ingredients 12

3 pounds beef chuck, neck bones, shin bones, or oxtail (or a combination)
1 large onion, halved and peeled
Kosher salt
1/2 teaspoon whole black peppercorns
1 dried bay leaf
2 thyme sprigs
1 pound pumpkin or winter squash, such as Sugar Pie, calabaza, or butternut, peeled, seeded, and cut into bite-size pieces (2 1/2 cups), peels reserved
6 ounces shiitake mushrooms, stems removed and reserved, caps sliced into 1/2-inch pieces
1/2 small head Savoy or Napa cabbage (8 ounces), 1 large outer leaf removed and reserved, the rest cored and cut into bite-size pieces
1 basil sprig, plus more leaves for serving
3 tablespoons Thai or Vietnamese fish sauce, plus more to taste
2 tablespoons fresh lime juice, plus more to taste

Steps:

  • Combine beef and 10 cups water in a pot. Bring to a boil, skimming any foam and impurities from surface. Add half of onion, 2 teaspoons salt, peppercorns, bay leaf, thyme, pumpkin peels, shiitake stems, and cabbage leaf. Gently boil over medium-low heat, partially covered, until meat is falling-off-the-bone tender, about 2 hours. Strain (if you want a clear broth, line a fine-mesh sieve with cheesecloth), reserving broth and beef and discarding remaining solids. Wipe pot clean.
  • Return broth and beef to pot. Coarsely chop remaining onion half and transfer to pot, along with pumpkin and mushroom caps. Simmer over low heat until pumpkin is crisp-tender but still holding its shape, about 10 minutes. Stir in cabbage and basil sprig; simmer until cabbage is tender but still vibrant green, about 5 minutes more. Remove and discard basil. Stir in fish sauce and lime juice. Add more salt, fish sauce, and lime to taste, and serve topped with basil leaves.

BEEF AND SHIITAKE STEW ON GARLIC MASHERS



Beef and Shiitake Stew on Garlic Mashers image

Provided by Ming Tsai

Categories     main-dish

Time 4h

Yield 4 servings

Number Of Ingredients 17

2 pounds hanger or skirt steak cut into 2 by 2-inch pieces
2 diced red onions
2 diced carrots
2 diced stalks of celery
1 tablespoon fermented black beans
1 tablespoon minced ginger
2 heads of garlic, cloved
1 pound quartered shiitake mushrooms, stems removed
1/2 cup shaoshing wine
1/3 cup dark soy sauce
Salt and black pepper to taste
Canoga oil to cook
6 large russet potatoes, peeled and quartered
2 tablespoons minced garlic
1 1/2 cups heavy cream
2 to 4 ounces of butter
Salt and pepper to taste

Steps:

  • In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot. In the same pot: saute onions, carrots, celery, beans, ginger and garlic. Add mushrooms and season with salt and pepper. Deglaze with shaoshing and reduce by 50 percent. Add soy sauce and check again for seasoning. Return meat to pot, and add water to cover. Cook for 2 to 2 1/2 hours until meat is tender. In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy.
  • GARLIC MASHED POTATOES In a saucepot, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another saucepan, caramelize garlic, then add the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add salt and pepper and check for seasoning.

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