Best Homemade Haitian Bouillon

savorythoughts.com

Vanessa C

subheading: For The Meat:

2.17 Lbs. Beef Chuck Tender Roast Cut into cubes

1 Cup Haitian Epis Plus ⅔ Cup

subheading: For The Bouillon:

4 Large Carrots Peeled and cut into chunks

3 Malanga Peeled and cut into pieces

3 Large Russet Potatoes Peeled and cut into pieces

1 Large Onion Peeled and cut into pieces

2 Green Onions Roughly Chopped

1 Pk. Fresh Curly Parsley

1 Shallot Peeled and cut into pieces

4 Garlic Cloves Chopped

1 Bag 8 Oz. Spinach Roughly chopped and rinsed

½ Cup Canola Oil

15 Whole Cloves Or 1 Tbsp. Cloves powder

1 Tbsp. Kosher Salt More if needed

1 Tbsp. Tomato Paste

11 Cups Water 10 for the soup and 1 cup to deglaze.

subheading: Haitian Dumplings:

1 Cup All-purpose Flour

½ Cup Water

Directions at savorythoughts.com

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