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.
Ingredients
1kg beef flank or chuck, cut into thin strips
60ml sour orange juice
4 cloves garlic, minced
3 shallots, minced
60ml epis paste
1 Scotch bonnet pepper, whole
1 tsp dried thyme
Salt and black pepper
Vegetable oil for frying
500ml water
Instructions
1Combine sour orange juice, garlic, shallots, epis paste, and thyme. Coat beef strips thoroughly and marinate for at least four hours.
2Transfer beef and marinade to a heavy pot. Add water and bring to a boil.
3Reduce heat and simmer for one and a half hours until beef is tender and liquid has mostly evaporated.
4Remove beef pieces and spread on a tray. Pat dry and let air dry for ten minutes.
5Heat oil to 180C. Fry beef strips in batches until deeply golden and crispy, about four minutes per batch.
6Drain 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.