Haitian Tasso Recipes

HAITIAN TASSO (STEAK BITES, FRIED BEEF TIPS, BEEF BITES)

Steps:

• Cute meat into cubes and wash the meat. Place the meat along with the seasoning base (epis), and lightly season with salt (if desired) and lemon juice in the instant pot. Allow the meat to marinate for a minimum of 30 minutes, but best overnight. Cook the meat for 20 minutes in the instant pot by pressing meat/stew and adjust the time to 20. Seal and cook.
• When the meat has cooked, quick release. Heat 1 quart (about 4 cups) Vegetable oil in a deep fryer or large skillet. Then deep fry to golden brown at 350°F. This process take about 2-4 minutes per small batch.Place the meat in a large bowl and garnish. See notes below for adding finishing touches.
• Cut and wash the meat. Set aside. Place the meat in the pan in a single layer. It will sizzle loudly when it first touches the pan. Drain any excess fluid.
• Start turning the meat when it is brown on one side. Add all of the ingredients and stirring in between. Cook the meat until brown on all. Cook the steak to your liking. Should be at a minimum of 3 minutes per side, and a little more for well done.

BEEF TASSOT

Steps:

• Cut and clean meat with lime or vinegar. Rinse with cold water, pat dry and add to pot. In same pot, add sour orange juice, lime/lemon juice, crushed garlic, whole hot pepper and salt. Let marinate for at least 30 minutes to 1 hour or overnight for more flavor. Meat and marinade can be stored in plastic container in the refrigerator.
• On medium high heat, bring meat to a boil. Add 1 cup of water and the bouquet garni when marinade has almost evaporated. Check meat occasionally and add more water when necessary and until meat is fully cooked. (More water is only necessary depending on the cut and size of meat) (Be careful with the whole pepper so it does not burst). When cooked, remove meat from cooking liquid and fry in hot oil until golden brown or roast in the oven for 15 - 30 minutes.
• For sauce, in a saucepan, add meat cooking liquid, 1 cup of water, parsley, hot pepper, and shallots. Let sauce reduce to half. Salt and pepper to taste. Serve with Beef Tassot.

BEEF TASSOT WITH SAUCE TI MALICE

Steps:

• Combine meat, orange and lime juice in a large bowl.
• Let stand at room temperature, stirring occasionally for 4 hours.
• Transfer meat to medium saucepan, add water to cover.
• Simmer covered until meat is very tender, about 1 hour.
• Make Sauce Ti Malice, to follow.
• Drain beef; pat dry.
• Heat 1/2" oil in large skillet to 375°F.
• Fry beef, half at a time, in oil until crisp and golden brown, about 3 minutes,.
• Remove with slotted spoon, drain on paper toweling; sprinkle with salt.
• Sauce Ti Malice:.
• Mariante onions with lime juice at room temperature for at least 30 minutes.
• Drain onions in a fine sieve over bowl, remove as much liquid as possible.
• Reserve marinade.
• In a heavy 10" skillet melt the butter or margarine over moderate heat.
• When foam begins to subside, add onions, stirring frequently, cook for 5 minutes, until soft and translucent, but not brown.
• Stir in chopped chilies and garlic, reduce heat to low.
• Cover the skillet tightly and cook for abou 10 minutes or until chilies are tender.
• Off heat stir in marinade and salt.
• Cool to room temperature before serving.
• Cover tightly and refrigerate.
• This sauce can be kept in the refrigerator for about 5-7 days.