📝 About This Recipe
A cornerstone of Haitian comfort food, Bouillon Bœuf is a vibrant, nutrient-dense masterpiece that balances savory marinated beef with the earthy sweetness of tropical root vegetables. This 'one-pot' wonder is celebrated for its rich, thickened broth and the addition of hand-rolled flour dumplings (boyo) that soak up every ounce of flavor. It is a communal dish traditionally enjoyed on Saturdays, offering a complex profile of citrus, scotch bonnet heat, and hearty textures that embody the spirit of the Caribbean.
🥗 Ingredients
The Meat & Marinade (Epis)
- 2 pounds Beef Chuck Roast (cut into 1.5-inch cubes)
- 1/2 cup Haitian Epis (Seasoning Base) (blend of scallions, garlic, peppers, and herbs)
- 1/4 cup Sour Orange Juice (or a mix of lime and orange juice)
- to taste Salt and Black Pepper
The Vegetables & Aromatics
- 2 large Malanga (peeled and cubed)
- 1 Plantain (peeled and sliced into rounds)
- 2 large Carrots (sliced into thick coins)
- 1/2 head Cabbage (roughly chopped into large chunks)
- 2 cups Watercress or Spinach (freshly washed)
- 1 whole Scotch Bonnet Pepper (do not slice, keep whole for aroma)
- 8-10 cups Beef Stock or Water (as needed)
The Boyo (Dumplings)
- 1 cup All-purpose Flour
- 1/4 cup Water (added gradually)
- 1/2 teaspoon Salt
👨🍳 Instructions
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1
Clean the beef by rubbing it with lime juice and rinsing with cold water. Pat dry and place in a large bowl.
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2
Marinate the beef with the Haitian Epis, sour orange juice, salt, and pepper. For the best flavor, let it sit for at least 30 minutes, or overnight in the refrigerator.
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3
In a large heavy-bottomed pot or Dutch oven, sear the beef over medium-high heat until browned on all sides. Add a splash of water if the Epis starts to stick.
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4
Add 4 cups of beef stock or water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes until the beef is tender.
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5
While the beef simmers, prepare the boyo. Mix flour, salt, and water in a small bowl until a stiff dough forms. Knead for 2 minutes, then take small pieces and roll them between your palms into long, thin cigar shapes.
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6
Once the beef is tender, add the malanga, plantains, and carrots to the pot. Add the remaining 4-6 cups of liquid to ensure all vegetables are submerged.
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7
Drop the boyo (dumplings) into the boiling liquid one by one so they don't stick together.
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8
Add the whole scotch bonnet pepper carefully. Do not burst it unless you want extreme heat; the goal is the floral aroma.
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9
Stir in the chopped cabbage. Simmer for another 20 minutes. As the malanga cooks, it will naturally break down slightly and thicken the broth.
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10
In the last 5 minutes of cooking, add the watercress or spinach. Stir gently until wilted.
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11
Taste the broth. Adjust salt, pepper, or add a squeeze of lime if needed for brightness.
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12
Remove the scotch bonnet pepper before serving. Ladle the thick stew into deep bowls, ensuring everyone gets a mix of beef, root vegetables, and boyo.
💡 Chef's Tips
For a thicker broth, grate one of the malangas into the pot instead of cubing it. Always use 'Epis'—it is the soul of Haitian cooking; if you don't have it, blend garlic, scallions, parsley, and bell peppers. Be very careful not to puncture the Scotch Bonnet pepper while stirring, or the stew will become incredibly spicy. If you can't find malanga, you can substitute with taro or eddoe, though the flavor and texture will vary slightly. Let the stew rest for 10 minutes after turning off the heat to allow the flavors to fully meld.
🍽️ Serving Suggestions
Serve hot with a side of sliced avocado for a creamy contrast. A side of Pikliz (Haitian pickled vegetable relish) adds a wonderful acidic crunch. Pair with a cold glass of Prestige beer or a refreshing hibiscus tea (Jus de Bissap). Enjoy with a piece of crusty Haitian bread to soak up the remaining thick broth.