Beef, Pumpkin, and Shiitake Soup
This deceptively simple recipe is inspired by flavors from around the world: from Vietnamese pho to a rustic French stew to the famous oxtail soups from the Caribbean. When the beef chuck or neck bones are fork-tender, you add the vegetables that won't need long to cook. Fresh basil and a splash of fish sauce are not to be skipped—the latter adds an exceptional hint of umami flavor.
Recipe Summary test
Inexpensive marrow and collagen-rich cuts like beef chuck, neck bones, and shin bones are ideal in this stew. You can pick them out, shred the meat, and add it back before dining.
The bones can be removed after straining and the meat shredded into bite-size pieces before it returns to the pot. For a heartier soup, stir in cooked rice or rice noodles to serve.