All ingredients ready? Let's begin!
Clean and cut the meat, trimming out any excess fat
In a large bowl, marinate the cut beef with Epis, Adobo seasoning, lemon juice, garlic, onion and salt.
Mix well and set aside.
While the beef marinates, prep the vegetables. Peel and cut the potatoes, malanga or taro, plantain, celery, carrots, beans and spinach.
In a large pot, heat 3 tablespoons of oil. Add the marinated beef. Cover and cook on medium heat for about 10 minutes. The beef will cook in its own juices.
Now uncover the pot and continue cooking till all the juice evaporates. This should take about 5-7 minutes.
Continue to cook the beef, on high heat, till it develops a nice dark outer color
To the beef, add the cloves, bay leaves and parsley. Then add the carrots, celery, beans, plantain, malanga or taro and the spinach. Do not add the potatoes now.
Add 8 cups of water and the two bouillon cubes. Cover and bring to a boil. This should take 20-30 minutes. In the meantime, start making the dough dumplings.
In a bowl, mix all the ingredients listed under Dumpling.
Make into small balls and roll the balls between your hands and make it into small strings or ropes.
Add the dumplings to the boiling soup and cook uncovered for another 20 minutes.
Add the potatoes, cover and let it all cook together for about 10 minutes. This will be enough time for the potatoes to cook, but not break apart.
Add more salt if needed. Take off heat and enjoy.