Entree: Haiti – Tassot (Fried marinated beef)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck or round, cut into 1–2-inch pieces
- 1/2 cup (120 ml) sour orange juice (or 1/4 cup (60 ml) orange juice + 1/4 cup (60 ml) lime juice)
- 1/4 cup (60 ml) white vinegar
- 6 cloves garlic, peeled
- 1 medium yellow onion, roughly chopped
- 2 scallions (green onions), chopped
- 1 scotch bonnet or habanero pepper, stemmed and seeded if desired
- 1/2 cup (15 g) fresh parsley, packed
- 2 tbsp (8 g) fresh thyme leaves
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) granulated bouillon powder or 1 bouillon cube, crushed
- 1–2 tsp (6–12 g) kosher salt, or to taste
- 1/3 cup (45 g) all-purpose flour, for dredging
- 2 cups (475 ml) vegetable oil, for shallow frying (adjust as needed)
- 1/4 cup (60 ml) water (to loosen marinade if needed)

Instructions

1. In a blender or food processor, combine sour orange juice, white vinegar, garlic, onion, scallions, scotch bonnet, parsley, thyme, black pepper, bouillon powder, and salt; blend to a coarse purée (this is a simple epis-style marinade). If too thick, add up to 1/4 cup (60 ml) water to loosen.
2. Place the beef pieces in a bowl or resealable bag and pour the marinade over the meat, massaging to coat evenly. Cover and refrigerate at least 4 hours, preferably overnight.
3. When ready to cook, remove beef from marinade and reserve the marinade. Pat the beef pieces dry with paper towels. Lightly dredge in 1/3 cup (45 g) flour, shaking off excess.
4. Heat vegetable oil in a large heavy skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry the beef in batches, do not overcrowd, until deep golden brown and crisp on the edges, about 4–6 minutes per batch. Transfer to a rack or paper towels to drain.
5. Optional: Return a few tablespoons of the reserved marinade to the skillet and bring to a simmer to reduce for 1–2 minutes, then toss the fried beef briefly in the reduced marinade to recoat and add extra gloss and flavor.
6. Adjust seasoning with salt to taste and serve immediately with rice, bannann peze (fried plantains), or pikliz (Haitian pickled vegetables).