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1-2 lbs beef bones (get ones with a bit of meat) 1 tablespoon vegetable oil 1 large onion diced 3 cloves of garlic sliced 1/4 teaspoon black pepper 1 large carrot diced 3 sprigs fresh thyme 1 scallion diced 1 scotch bonnet or habanero pepper dash ground allspice 2 cups beef broth 4 cups water 3 medium eddoes 3 medium potatoes 3 medium sweet potato 4 green bananas (fig) 1lb cassava (see note below) 1 teaspoon salt 1 pack Grace cock soup 1 1/2 cup flour (for dumpling) 1/4 cup water for dumplings

Rinse off the beef bones, since the saw they used to cut the bones may leave back a bit of grit. Dry with some paper towels and get ready to brown. In a large pot heat the oil over medium/high heat, then add the beef bones. If you can’t source beef bones, feel free to use any cheap cut of boneless beef instead. Allow that to brown for about 5 minutes, then add the onion and garlic. Let it cook another 3 minutes or so, then add the thyme, black pepper, ground allspice, salt, scallion and carrot pieces. Top with the beef broth and 4 cups of water and add the scotch bonnet pepper (whole).  Bring that up to a boil, then cover and lower the heat to a gentle simmer. This will cook for about 1 hour to get the pieces of meat on the bones, tender.


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