Beef Tassot

Authentic Haitian Beef Tassot Recipe with Sauce Ti-Malice

Region / culture: Haiti | Preparation time: 4 hours | Cooking time: 1 hour | Servings: 4

Introduction

Beef Tassot is a tantalizing Haitian dish known for its rich flavors and tender, fried beef cubes. This recipe takes you through the process of marinating the beef in a citrus blend, boiling it to tenderness, and finally frying it to achieve a crispy, golden exterior. Served with the spicy and savory Sauce Ti-Malice, this dish is a celebration of Haitian cuisine's depth and complexity.

History

The origins of Beef Tassot trace back to Haiti, where it is a beloved traditional dish. Tassot refers to the method of preparing meat (usually goat or beef) by marinating, boiling, and then frying it. This cooking technique was developed to tenderize tougher cuts of meat and infuse them with flavor. Over time, it has become a staple in Haitian culinary tradition, enjoyed in homes and restaurants alike.

Ingredients

2 lb (907 g) boneless beef round steak, cut into 1-inch cubes
0.25 cup orange juice
0.25 cup lime juice
0.5 tbsp coarse salt
vegetable oil
Sauce Ti-Malice

How to prepare

In a large bowl, combine the meat, orange juice, and lime juice.
Cover the bowl and let it stand at room temperature for 4 hours, stirring occasionally.
Transfer the meat mixture to a medium saucepan and add enough water to cover it.
Bring the mixture to a boil, then reduce the heat and simmer it covered for about 1 hour, or until the meat is very tender.
Meanwhile, prepare the Sauce Ti-Malice.
Drain the beef and pat it dry.
In a large skillet, heat 1.5 inches of oil to 375°F (191°C).
Fry the beef in the hot oil, half at a time, until it becomes crisp and golden brown, which should take about 3 minutes.
Remove the beef from the oil using a slotted spoon and drain it on paper towels.
Sprinkle the beef with coarse salt.
Serve the tassot with the Sauce Ti-Malice.

Variations

While beef is commonly used, you can also make Tassot with goat meat or even chicken for a different flavor profile. Adjust the cooking time accordingly for different meats.

Cooking Tips & Tricks

To ensure the best results for your Beef Tassot, consider the following tips:

- Marinate the beef for at least 4 hours to allow the citrus juices to tenderize the meat and infuse it with flavor.

- Pat the beef dry thoroughly before frying to achieve a crispier texture.

- Fry the beef in batches to avoid overcrowding the pan, which can lower the oil's temperature and result in less crispy meat.

- Use a thermometer to maintain the correct oil temperature for frying.

Serving Suggestions

Serve Beef Tassot with a side of rice, fried plantains, or a simple salad to balance the dish's richness. The Sauce Ti-Malice, with its spicy and tangy flavor, is a must for an authentic Haitian experience.

Cooking Techniques

The key techniques in this recipe include marinating, boiling, and deep-frying. Each step is crucial for achieving the tender inside and crispy outside characteristic of Tassot.

Ingredient Substitutions

If orange or lime juice is not available, lemon juice or vinegar can be used as substitutes in the marinade. For a less fatty option, air frying the beef instead of deep-frying can reduce the oil content.

Make Ahead Tips

The beef can be marinated overnight in the refrigerator for deeper flavor infusion. Additionally, the boiled beef can be stored in the fridge and fried just before serving to save time.

Presentation Ideas

Serve the Beef Tassot on a platter garnished with slices of lime and orange for a pop of color. A sprinkle of fresh parsley can also add freshness to the dish.

Pairing Recommendations

A light, crisp beer or a citrusy cocktail can complement the rich and spicy flavors of Beef Tassot. For a non-alcoholic option, a chilled hibiscus tea pairs beautifully.

Storage and Reheating Instructions

Store leftover Beef Tassot in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a little oil to prevent drying out.

Nutrition Information

Calories per serving

A single serving of Beef Tassot contains approximately 300 to 400 calories, making it a hearty and fulfilling dish.

Carbohydrates

This Beef Tassot recipe is relatively low in carbohydrates, with the primary sources being the orange and lime juices used in the marinade. Each serving contains approximately 5 grams of carbohydrates.

Fats

The frying process increases the fat content of the dish. Depending on the type of oil used and how well the beef is drained after frying, each serving can contain between 10 to 20 grams of fat.

Proteins

Beef Tassot is an excellent source of protein, with each serving providing about 30 grams. This makes it a satisfying and muscle-building option for meals.

Vitamins and minerals

This dish provides a range of vitamins and minerals, particularly from the citrus juices used in the marinade. These include vitamin C, potassium, and small amounts of iron and calcium.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with sensitivities to citrus should exercise caution.

Summary

Beef Tassot offers a balanced mix of proteins and fats, with minimal carbohydrates. It's a nutrient-rich dish that provides essential vitamins and minerals, making it a healthy option when consumed in moderation.

Summary

Beef Tassot is a flavorful and hearty dish that showcases the rich culinary traditions of Haiti. With its combination of tender, marinated beef and the spicy Sauce Ti-Malice, it's a meal that's sure to impress. By following the tips and variations provided, you can customize the dish to suit your taste and dietary needs.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Beef Tassot. It was tucked away in an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed and fragile, but the words were still clear and legible. As I read through the ingredients and instructions, I knew that I had stumbled upon something special.

I had always been fascinated by the art of cooking. From a young age, I would watch my mother and grandmother in the kitchen, soaking in their every move and absorbing their culinary wisdom. They taught me the importance of using fresh ingredients, seasoning with care, and cooking with love. And now, here I was, holding a recipe that promised to take me on a culinary journey unlike any other.

The recipe for Beef Tassot called for simple ingredients – beef, onions, garlic, peppers, tomatoes, and a medley of spices. But it was the method of preparation that intrigued me the most. The beef was to be marinated in a mixture of spices and citrus juices, then seared to perfection and simmered in a savory sauce until tender and flavorful. It sounded like a labor of love, a dish that required patience and skill.

I decided to give the recipe a try, eager to unlock its secrets and uncover the flavors that lay within. I gathered all the ingredients and set to work in my kitchen, following the instructions with care and precision. As the beef sizzled in the pan and the aroma of spices filled the air, I felt a sense of anticipation building within me.

After hours of simmering and stirring, the Beef Tassot was finally ready. I plated it up with a side of rice and sliced avocado, eager to taste the fruits of my labor. As I took the first bite, my taste buds were greeted with a symphony of flavors – the tanginess of the citrus, the warmth of the spices, and the richness of the beef. It was a dish unlike any I had ever tasted before, a harmonious blend of ingredients and techniques that spoke to the soul.

Over the years, I continued to make Beef Tassot, honing my skills and perfecting the recipe with each batch. I would serve it to family and friends, who would marvel at its complexity and depth of flavor. And with each bite, I would be transported back to that moment when I first discovered the recipe, filled with wonder and excitement at the culinary possibilities that lay ahead.

As I grew older, I realized that the recipe for Beef Tassot was more than just a collection of ingredients and instructions – it was a piece of history, a link to the past that connected me to my ancestors and their culinary traditions. It was a reminder of the importance of passing down knowledge and skills from generation to generation, ensuring that the art of cooking would continue to thrive and evolve.

And so, as I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the lessons I have learned and the memories I have created. The recipe for Beef Tassot will always hold a special place in my heart, a symbol of my love for cooking and my desire to explore new flavors and techniques. And as I continue to share this dish with others, I hope that it will inspire them to embark on their own culinary adventures, discovering the joy and satisfaction that comes from creating delicious meals with love and care.