Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse.
Transfer beef to a colander and rinse with water.
Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.

Heat 5 cups broth in very large stock pot over medium. Add marinated beef, cover and
simmer until meat is beginning to soften, about 40 minutes.

Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is forktender, 20–25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.

Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, cut macaroni, cloves,
garlic powder, onion powder, 2 ½ tsp. salt, ½ tsp. pepper, a pinch of cayenne, parsley, if
using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and
vegetables are tender, 30–35 minutes.

Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer
until beef is very tender, 15–20 minutes more.
Taste and adjust seasonings.