Ingredients
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2 1/2 lbs beef stew meat
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1 1/2 cups Haitian epis (search for our recipe)
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3 tbsp lime juice
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1 tbsp olive oil
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3 1/2 cups water, divided
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2 (15 oz) cans butternut squash puree
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2 russet potatoes, peeled and cut into 1-inch chunks
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2 1/2 cups sliced green cabbage
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2 carrots, cut into 1/2-inch rounds
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1 stalk celery, cut into 1/2-inch slices
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1 sprig fresh thyme
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1/8 tsp cayenne pepper
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1 cup dry rigatoni
Steps
1
In a large bowl, combine the beef, epis, lime juice, and oil, and massage mixture into beef to cover completely. Season with salt. Cover with plastic and refrigerate for at least 30 min., or up to 1 day.
2
In a large pot over medium-high heat, combine the beef and 2 cups of water; bring to a boil. Reduce heat to medium-low and simmer, covered, for about 35-45 min., until beef is fork-tender. Use a spoon to skim off and discard any foam from the surface of the soup. Add remaining water, butternut squash puree, potatoes, cabbage, carrots, celery, thyme, and cayenne pepper, and bring to a boil. Reduce heat to medium-low and simmer for 5 min.
3
Stir in the rigatoni and continue to cook for 10-15 min., until vegetables and rigatoni are tender. Discard thyme spring. Season with additional salt and pepper, and serve.
