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- 2-3lbs @thecedarmarket beef neck bones
- 4-6 @thecedarmarket marrow bones
- 2 tbsp + 2 tsp @pereggourmet Hawaij for meat
- 1 tbsp salt + to taste
- 1 yellow onion, grated
- 2 Yukon Gold potatoes, cubed
- 1 tbsp tomato paste
- 1 tbsp @mina harissa
- 6 cups chicken or vegetable stock
- 1 can white navy or cannellini beans
Recipe created for Cedar Market by: @Foodkidsandsleep
I don’t know why it took me so long to realize that Yemenite soup comes from a Jewish culture that no longer has a place in Yemen, but the realization struck me as profound. It’s both beautiful and sad to realize that just because a culture no longer has a home where it originated, doesn’t mean it can’t still flourish.
This isn’t a traditional Yemenite soup. I added harissa & I’m using beef neck bones because they’re affordable and great in a long slow cook; I think if we learned anything from the continued presence of Yemenite soup, it’s that we should be open to adaptation and change. Also, it’s delicious!
Cooking Instructions
Wash the beef neck bones to make sure there is no bone grit then sprinkle with 2 tbsp of the Hawaij and 1 tbsp salt. Sear on both sides in a Dutch oven then remove.
Cube your potatoes and grate your onion (you can use a food processor too).
Add the tomato paste and harissa to the Dutch oven and caramelize it. Add the grated onion, the potatoes, the stock, 2 tsp of the Hawaij and return the neck bones to the pot. Cover and bake in a 300℉ oven for two hours.
After two hours remove from the oven. Uncover and add the marrow bones and one can of white beans with the liquid (If you want to use dried beans, you can add them at the beginning. No need to wait two hours). Cover and bake for one additional hour in the oven.
After the hour remove the pulled meat off the neck bones and discard bones.
Serve & enjoy!
