Recipe Credit By Farzana Kumandan @sprinklesandspicect
INGREDIENTS:
- 2 tablespoons butter
- 1 large clove garlic
- 1kg beef meat and bones
- 2 small pickle sized onions
- 2 all spice
- 1 tablespoons Sprinkles and Spice Pepper Roast or black pepper
- 1 ½ cups Split Peas
- ¼ cup Soup Mix (I add and extra tablespoon Barley with this)
- 1 tsp bicarb
- 3 large carrots
- 1 large potato
- 1 tomato
- 2 green chillies
- ½ green pepper
- 4 large garlic cloves
- 1 onion
- 1 spring onion
- 1 stalk celery including the leaves
- 1 tsp white pepper
- 1 level tsp Sprinkles and Spice Pepper Roast (Or black Pepper)
- 1 level tsp Orange Pepper
- 3 all spice
- 2 cloves
METHOD:
1. In a large pot, add the butter, garlic, meat and bones, small onion, all spice and Sprinkles and Spice Pepper Roast (first set of ingredients) and brown the meat completely.
2. Keep adding water and cook for a half hour on a medium to high heat
3. Rinse and soak the pulses in boiling water with 1 tsp bicarb for at least and half hour, bring to a boil in a separate pot and discard the foamy water, rinse add more water and bring to a boil once more, removing the foamy water for the second time and rinse well.
4. Finely process / chop or grate all the veg and add the veg, spices, and pulses to the large pot with the meat.
5. Top up with 2 litres (or 1 full kettle water) and simmer at a rolling boil on a medium heat for 1 hour, stirring often and adding bits of water at a time or as needed.
6. After 1 hour, once the meat and pulses are soft, add salt and extra pepper to taste and enjoy as is or for a thicker soup mix 1-2 packets thick veg powder with a bit of cold water and add it to the soup.
7. Give it one boil to thicken, stirring continuously and turn off the heat and enjoy
Enjoy
