Meat Prep:

• 1 lb beef stew meat
• 1 lb beef marrow bones
• 6 Tbsp lime juice (freshly squeezed, divided)

Marinade:

• 1 medium onion (chopped)
• ½ green bell pepper (chopped)
• 5 green onions (chopped)
• 5 cloves garlic (peeled and base removed)
• ¼ cup fresh parsley (chopped)
• 1 Tbsp extra virgin olive oil
• 1 ½ tsp kosher salt
• 1 Tbsp water

Spices:

• ½ tsp ground black pepper
• ½ tsp ground white pepper
• ½ tsp cayenne pepper (finely ground)

Squash:

• 2 lb kabocha squash
• 6 cups water (for pot, 2 cups to purée squash)

Vegetables:

• 3 medium potatoes (diced large)
• 3 medium carrots (chopped)
• 3 ribs celery (chopped)
• 1 medium turnip (diced)
• 1 whole green Scotch bonnet pepper (optional, left whole)
• 2 Tbsp of beef Better than Bouillon (or 2 OXO beef cubes)
• 2 sprigs fresh thyme (tied with butcher's twine)
• 4 cups water

Last Addition:

• 1 small savoy cabbage (chopped into small ribbons)
• ½ cup small pasta (like ditali or anellini)