Lean beef marinated in sour orange juice and epis, braised until tender, then fried until crispy and caramelized. The beef version of Haiti's beloved double-cooking technique.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Combine sour orange juice, garlic, shallots, epis paste, and thyme. Coat beef strips thoroughly and marinate for at least four hours.
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2
Transfer beef and marinade to a heavy pot. Add water and bring to a boil.
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3
Reduce heat and simmer for one and a half hours until beef is tender and liquid has mostly evaporated.
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4
Remove beef pieces and spread on a tray. Pat dry and let air dry for ten minutes.
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5
Heat oil to 180C. Fry beef strips in batches until deeply golden and crispy, about four minutes per batch.
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6
Drain on paper towels and serve immediately with pikliz and bannann peze.
Did You Know?
The braise-then-fry technique used in taso is uniquely Haitian and produces a texture that no other cooking method can replicate.
Chef's Notes
Equipment Tips
- heavy pot
- deep fryer or Dutch oven
- tongs
- cutting board
Garnishing
pikliz, lime wedges
Accompaniments
The Story Behind Taso Bef
Taso bef applies Haiti's signature double-cooking technique to beef, producing strips of meat that are simultaneously tender inside and shatteringly crispy outside. This technique of braising then frying is one of Haiti's most distinctive contributions to world cuisine, requiring patience and skill to execute properly. While goat and chicken are more traditional for taso, the beef version has become increasingly popular in urban Haiti, especially at celebrations where the generous platter of fried meat signals abundance.
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