Description
A symbol of Haitian independence and resilience.
Ingredients
Scale
For the Pikliz:
- 1 to 3 habanero or Scotch bonnet chiles (depending on the firepower desired)
- 2 cups shredded cabbage
- ½ medium yellow onion, coarsely grated
- 1 medium carrot, coarsely grated
- 1 small celery rib, minced
- 1 green onion, with light green top, sliced thin
- 1½ tsp salt
- ½ tsp whole black peppercorns
- 2 whole cloves
- 1½ cups white or cider vinegar, or more as needed
For the Soup:
- 1 lb boneless beef chuck, cut into ½ cubes
- Juice of 1 medium lime
- 1/3 cup pikliz
- 1 large shallot, minced
- 2 garlic cloves, minced
- 2 green onions, sliced, plus more for garnish
- 1 tsp fine sea salt, plus more to taste
- ½ teaspoon dried thyme
- 2 tbsp vegetable oil or other neutral-flavored oil
- 2 medium carrots, sliced
- 1 leek, dark green tops discarded
- 15-oz can pumpkin puree
- 5 cups water, or more as needed
- 6 oz red waxy potatoes, chunked
- ½ small cabbage, chunked
- 1 habanero or Scotch bonnet chile, whole, but with two slashes made in its sides
- 1 tsp fine sea salt, or more to taste
- ½ cup uncooked vermicelli or fideos
Instructions
For the Pikliz:
- Wearing rubber gloves, remove the stems and seeds of the chiles and slice the pods into very thin strips.
- Place the cabbage in a nonreactive bowl or jar and top with the chiles and the remaining ingredients.
- Stir together and then push it down into the liquid. Add a bit more vinegar if the vegetable mixture isn’t fully covered. Cover the pikliz and refrigerate for at least 24 hours, stirring occasionally. Use leftover pikliz as a relish with grilled chicken or pork.
For the Soup:
- Toss the beef together in a bowl or gallon-size zipper-lock bag with the lime juice. Add the pikliz, shallot, garlic, green onions, 1 tsp salt, and thyme. Let sit 30 minutes at room temperature, or up to 4 hours refrigerated.
- Drain off any liquid from the meat, reserving the liquid. Add the oil to a stockpot or Dutch oven and warm over medium-high heat. Add one-half of the beef cubes and sear. Scrape out beef with a spatula onto a plate. Add the remaining beef and sear it.
- Return the first batch of beef to the pot and reduce the heat to medium. Add the carrots and leek and cook until vegetables soften, about 5 minutes. Stir in the pumpkin, water, and any remaining marinade. Simmer covered about 15 minutes.
- Mix in the potatoes, cabbage, chile, and salt. Simmer together covered for about 30 minutes more, or until flavors are melded, beef is tender, and all vegetables are soft. Add a bit more water if needed to have a soupy consistency.
- Stir in the vermicelli and continue cooking uncovered at a simmer for an additional 5 to 10 minutes, until vermicelli is tender. Discard the habanero chile.
- Spoon soup into bowls. Top each with a spoonful of pikliz or pass it alongside at the table.