Foods AdventuresRecipes from around the world

Haitian Tassot (Fried Beef with Pikliz)

By ·

Jump to recipe ↓
Haitian Tassot fried beef with ripe plantains and bright cabbage-and-carrot pikliz.
Jump to Recipe Print Recipe

Tassot is a beloved Haitian preparation of beef marinated with citrus, garlic, and herbs, then fried until crisp-edged and deeply savory.

The beef simmers briefly in its marinade so it becomes tender before frying, while quick pikliz and sweet plantains balance the rich, seasoned pieces.

Drain the beef well before frying and pat it dry; surface moisture keeps the oil from splattering and helps the edges brown.

Serving Suggestions

Serve the tassot with fried ripe plantains and a generous spoonful of pikliz for acidity, crunch, and heat.

A home-style serving of Haitian Tassot with fried beef, plantains, and pikliz.

Recipe Notes

Refrigerate the cooked beef for up to 3 days. Re-crisp it in a skillet over medium heat and keep the pikliz chilled until serving.

Haitian Tassot fried beef with ripe plantains and bright cabbage-and-carrot pikliz.

Haitian Tassot (Fried Beef with Pikliz)

No ratings yet
Citrus-marinated fried beef served with sweet ripe plantains and bright Haitian pikliz.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Haitian
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Tassot
  • 1 1/2 lb beef chuck cut into 1-inch pieces
  • 1/2 cup lime juice fresh
  • 1/2 cup orange juice fresh
  • 6 cloves garlic crushed
  • 1 medium yellow onion quartered
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried thyme
  • 1 whole Scotch bonnet pepper pierced once
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 cup neutral frying oil for shallow frying
Pikliz and plantains
  • 2 cups shredded green cabbage
  • 1 medium carrot cut into matchsticks
  • 1/2 medium red onion thinly sliced
  • 1 medium red bell pepper thinly sliced
  • 1/2 cup white vinegar
  • 2 medium ripe plantains peeled and sliced on the diagonal

Equipment

  • Large saucepan
  • Large skillet
  • Fine-mesh sieve
  • Mixing bowl
  • Chef’s knife

Method
 

Marinate and simmer the beef:
  1. Combine the beef, lime juice, orange juice, garlic, onion, parsley, thyme, Scotch bonnet, 1 teaspoon of the salt, and pepper in a saucepan. Cover and refrigerate for at least 2 hours.
  2. Bring the marinated beef to a simmer over medium heat. Cover and cook for 25 to 30 minutes until tender. Strain the beef well and pat it dry, reserving the cooking liquid for another use.
Make the pikliz and plantains:
  1. Toss the cabbage, carrot, red onion, bell pepper, vinegar, and remaining salt in a bowl. Let the pikliz stand for at least 20 minutes while the beef finishes.
  2. Heat a little of the frying oil in a skillet and cook the plantain slices for 2 to 3 minutes per side until golden. Transfer them to a plate.
Fry and serve:
  1. Heat the remaining oil in a large skillet over medium-high heat. Fry the beef in batches for 3 to 5 minutes, turning, until browned and crisp at the edges.
  2. Drain the beef briefly, then serve with the fried plantains and pikliz.

Nutrition

Calories: 640kcalCarbohydrates: 40gProtein: 42gFat: 34gSaturated Fat: 8gCholesterol: 125mgSodium: 890mgFiber: 6gSugar: 17g

Notes

  • The marinade is also the cooking liquid, so simmer the beef gently before frying rather than frying it raw.
  • Pikliz becomes sharper as it rests; make it several hours ahead if you prefer a more pronounced vinegar flavor.

Keep exploring

All recipes →