Yemenite Beef Soup
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Ingredients
  • 3 tablespoons canola oil
  • 2 pounds beef marrow bones
  • 1½ pounds cubed shell roast or beef stew meat
  • 1 onion, peeled, cut into ½-inch dice
  • 6 cloves fresh garlic, sliced
  • 2 teaspoons hawaij Yemenite spice mixture
  • ¼ cup tomato paste (from a small can)
  • 3 carrots, peeled, cut into thick rounds
  • 6 cups chicken stock
  • 2 large or 3 small russet potatoes, peeled, cut into large chunks
  • chopped fresh cilantro for garnish
Instructions
  1. Heat the oil in a large soup pot, over medium heat. Add the beef marrow bones. Stir, cover, and cook for 5 minutes. Add the beef cubes, cover, cook for 10 minutes longer, until there is some brown coloring on both the bones and the meat.
  2. Uncover the pot and add the onion and garlic; cook for 5 minutes. Sprinkle in the hawaij. Stir and cook for 3 minutes. Stir in the tomato paste, coating the meat and bones. Cook for 3-4 minutes to deepen the tomato flavor. Add the carrots and stock. Cover the pot. Turn the heat to low and cook, simmering for 1 hour. Skim off any foam or fat.
  3. Add the potatoes. Cover and cook for an additional hour.
  4. Discard the bones. Ladle soup into bowls. Garnish with chopped cilantro.
Recipe by Between Carpools at https://betweencarpools.com/yemenite-beef-soup/