Trini Beef Soup

There’s something deeply comforting about a bowl of homemade soup, especially when it’s infused with the rich, bold flavours of the Caribbean. This Trini Beef Soup is a beloved classic, and enjoyed by many for its heartiness and depth of flavour. The slow simmer of bone-in beef shanks creates a broth that is both nourishing and packed with umami goodness.

Warm, Hearty, and Packed with Caribbean Flavours: A Traditional Trinidadian Beef Soup to Soothe the Soul Whether you’re battling a cold, craving a taste of home, or simply looking for a satisfying meal, this recipe is a must-try.

Soup and a Ting

The Importance of Proper Meat Preparation & Green Seasoning

A key component of many Caribbean dishes, including this Trini Beef Soup, is the proper cleaning and seasoning of meat. In Trinidad and other Caribbean nations, it is common practice to wash meats before cooking to remove impurities and ensure a fresh, clean taste. This is traditionally done using lime juice or vinegar with salt, a step that not only cleans but also lightly tenderizes the meat.

Green Seasoning

Green Seasoning: The Flavor Base of Caribbean Cooking

Green seasoning is a staple in Trinidadian and Caribbean cooking, used as a base marinade for meats, seafood, and even some vegetables.

Green Seasoning Ingredients

It is a fragrant blend of fresh herbs and aromatics such as chadon beni (culantro), thyme, garlic, scallions, and pimento peppers.

Soup with Pepper Floating

The combination of these ingredients infuses dishes with deep, herbaceous flavors that elevate them beyond simple salt-and-pepper seasoning.

For this soup, marinating the beef shanks in green seasoning is an optional but highly recommended step. Allowing the meat to rest with the seasoning enhances the richness of the broth and ensures that every bite is packed with the traditional flavors of the islands.

Overview of the mis en place for the soup

Trini Beef Soup

Trini Beef Soup Recipe

Prep Time: 2 Days | Cook Time: 3-4 Hours | Yields: 6-8 Servings

Ingredients

Ingredients with an asterisk have additional notes below.

Marinade (Optional Step)*

• 4-6 Bone-In Beef Shanks (Cut 2-3 inches thick)

• 3 Limes or 2-3 Tbsp Vinegar

• Salt (To Clean Meat)

• 1 cup Homemade Green Seasoning

Soup Base

• 4-6 Cleaned and/or Marinated Bone-In Beef Shanks

• 2-3 Tbsp Vegetable Oil

• 2-3 Medium Yellow Onions (Diced)

• 2-3 Carrots (Peeled & Diced)

• 2 Tsp Black Peppercorns (Ground)

• 1 Tsp All-Spice Berries (Ground)

• 1 Head of Garlic (Minced)

• 6-7 Litres Cold Water or Beef Broth*

• 3 Bay Leaves

• 1 Bunch Thyme (Bundled with butcher's twine or stripped)

• 2 Packets Grace Cock Soup Mix

• 1 lb Frozen or Fresh Cassava (Peeled & Cut into 3-4 inch knobs)

• 1 Bunch Chadobeni (Finely chopped)

• 6 Spring Onions (Green parts cut into 3-inch segments; reserve whites for garnish)

• 1-2 Scotch Bonnet Peppers**

• 2-3 lbs Pumpkin (Cubed)

• 1 Can Corn Kernels (Unsalted/Unsweetened) or 3 Ears Fresh Corn***

• Beef Bouillon (As needed for additional flavour)

• Salt & Pepper as needed

Notes

Because we are using bone-in shanks, beef broth is optional as the slow simmer of the bones in water will create a rich broth. To enhance flavour, beef bouillon cubes can be added as needed. Water/broth needed will vary but you essentially just want to be able to submerge all the contents of the soup.

Scotch bonnet pepper heat varies. Adjust based on spice preference. Splitting the pepper, including seeds, or mincing it will increase heat. Leaving it whole will add a milder warmth.

Fresh corn on the cob can be used. Husk, trim ends, and cut into halves or thirds. Add with cassava as fresh corn requires a longer cooking time than canned kernels.

Instructions

Step 1: Clean and/or Marinate the Meat

1. Clean the shanks by washing them in a mixture of lime juice or vinegar and salt.

2. Pat shanks dry with paper towels and season with salt (approximately 1/2 tsp per 2.5-inch thick shank).

3. Place the meat in a large freezer bag or bowl and massage ~1 cup of Green Seasoning into the shanks.

4. Allow to marinate overnight or for a minimum of 2 hours.

Step 2: Prepare the Ingredients

1. Dice the onions and carrots.

2. Tie the thyme together with butcher’s twine or strip the leaves off the twigs and reserve.

3. Grind the peppercorns and all-spice berries together (or use pre-ground if preferred).

4. Cut the green parts of the spring onions into 3-inch segments and finely chop the white parts for garnish.

5. Finely chop the chadobeni.

6. Cube the pumpkin.

7. Peel and cut cassava into 3-4 inch knobs.

Step 3: Cook the Soup

1. Heat 2-3 Tbsp of vegetable oil in a large pot over medium-high heat.

2. Sear the marinated shanks on all sides until browned. Remove and set aside.

3. In the same pot, sauté onions and carrots until softened, about 5 minutes.

4. Add the minced garlic, ground peppercorns, and all-spice, stirring for another minute.

5. Return the shanks to the pot and pour in 6-7 litres of cold water or beef broth.

6. Drop in bay leaves, thyme bundle, and scotch bonnet pepper(s) (whole for milder heat, split or minced for spicier soup).

7. Bring to a gentle boil, then reduce heat and let simmer for 2-3 hours, skimming off any foam that rises.

8. Stir in the Grace Cock Soup Mix, cassava, pumpkin, and corn. Continue simmering until vegetables are tender, about 30 minutes.

9. Add chopped chadon beni and green onion segments, stirring through and cooking for another 15 minutes or until the green onions are soft.

10. Taste and adjust more seasonings or beef bouillon if needed.

Step 4: Serve and Enjoy!

Ladle the soup into bowls, garnish with reserved finely chopped spring onion whites, and serve hot. Enjoy with a side of fresh bread or dumplings for an authentic Trini experience!

This Trini Beef Soup is a celebration of Caribbean warmth, perfect for chilly days, family gatherings, or just when you need a hearty meal. Give it a try, and let me know how you liked it in the comments!