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Dinner/ Red Meat

Vyan Bèf nan Sòs | Beef in sauce

Hey guys so I’ve been making beef in sauce for a while but didn’t have a solid recipe down for you guys and now I do. I experimented using different kinds of cuts of beef and finally decided to make it with the beef pictured below.

I was recently contacted by a company called Kuma Knives and they sent me two knives one for myself to review and one to give away to one of my subscribers (that give away is coming soon). I featured the knife in this video to show you this baby in action, it’s super sharp and I wasn’t struggling to cut into meat or vegetables like onions and peppers at all. Overall I really like it and that is my honest opinion.

Back to the beef, this beef was so flavorful, definitely a recipe to keep in your repertoire. I served this with white rice and fried plantains and it was sooooo good!!!! This would also be great with Mayi Moulen (creamed cornmeal/polenta). I hope you guys try this and let me know what you think!

Watch me make Vyan Bèf nan Sòs | Beef in Sauce

Vyan Bèf nan Sòs | Beef in sauce

Print Recipe
Serves: 5-6 Cooking Time: 1 hour 20 minutes

Ingredients

  • 2 lbs beef cubes
  • 1 lime
  • ½ cup epis
  • 1 teaspoon salt-free blended herbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon chicken or vegetable base
  • 3 cloves or ⅛ tsp cloves
  • 3 cloves of garlic chopped
  • 1 small onion chopped (about 1 cup)
  • ½ bell peppers, sliced
  • 3 large Carrots, chopped (about 1 ½ cups)
  • 3 sprigs of thyme
  • 1 Hot pepper
  • 1 ½ tablespoons tomato paste
  • ¼ cup oil
  • 2 -3 cups water

Instructions

1

Clean and season your beef by removing any visible fat, squeeze lime juice over meat and rub meat with lime halves. Sprinkle 1 tablespoon of salt over it and mix in with your hands.

2

Rinse meat with cold water and drain. Add epis, blended herbs, salt, garlic, onion powder, vegetable base and let marinate for 1 hour.

3

On medium to high heat add oil to sauté pan and once heated add chunks of beef, brown on both sides for about 10 minutes.

4

Remove meat and set aside. To the same pan add onions, garlic, tomato paste and mix for about a minute then add water.

5

On medium heat add bell peppers, meat along with hot pepper, thyme, cloves, cover and simmer for 30 minutes.

6

After 30 minutes has elapsed add carrots and cover for another 20 minutes. At this point check for salt and tenderness (if it isn't tender enough for you, reduce heat and let it go for another 10-20 minutes. Serve over mayi moulen or your choice of rice.

Breakfast/ Dinner

Mayi Moulen ak Aransò | Creamed Cornmeal with Smoked Herring

Mayi Moulen ak aransò is a great dish, ask me that 4 years ago, I wouldn’t agree. The smell of Aransò (smoked herring) was so gross to me but ohh how things have changed. What once made me gag is now a pleasant and enticing scent. I used to say Yuck and now I say Yum. I tasted the smoked herring patties from a Haitian Bakery called La Baguette and that made me fall deeper in love with herring, how could something taste so good??? Anyway now that I’ve experimented with it I want to share my recipe for Mayi Moulen ak Aransò (Cornmeal/Polenta with Smoked Herring). Trust me, if you give it a try you too will like it.

Desalting the smoked herring is super easy, boil it in some water for about 5-6 minutes, discard the water. Smoked herring is not as salty as salted codfish so you don’t really need to repeat that step more than once. I like to take 90% of the bones out just because I’m anal about stuff like that. People say that if you leave them, the bones will melt down; I can’t say if that is a fact or not but what I can say is that I’ve never gotten stabbed in the mouth by the 10% of bones that I do leave in there.

After deboning I use my cutting board and a large sharp knife to finely chop it down. If you’re old school and really want to channel your Haitian roots go ahead and use a Pilon (mortar and pestle) the original food processor (LOL).

The type of cornmeal I used was fine, my mom likes to use a coarser one but I’m not a big fan of it so I use the one that comes out super smooth and creamy. When I say fine I don’t mean the one that resembles a powder, it’s still grainy but small grains.

As I said above, try this you will like it!!!

Watch me make Mayi Moulen ak Aransò here:

Mayi Moulen ak Aransò | Creamed Cornmeal with Smoked Herring

Print Recipe
Serves: 4-6 Cooking Time: 40-45 minutes

Ingredients

  • 1 ½ cup fine cornmeal, rinsed
  • 3 pieces of smoked herring, desalted , deboned and finely chopped
  • ⅛ cup oil
  • ⅛ cup epis
  • ⅓ cup diced onions
  • 1 roma tomato, diced
  • 1 tablespoon tomato paste
  • 1 sprig of thyme
  • ⅛ tsp clove powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chicken base or half a rectangular bouillon cube
  • ½ - 1 teaspoon hot pepper sauce or pikliz juice
  • 4 ⅓ cups water

Instructions

1

Desalt your smoked herring, place in a small saucepan, cover with water and boil for about 6 minutes; discard water and cover with cold water to allow it to cool off before handling. Remove as many bones as you can and finely chop.

2

On medium to high heat add oil, epis and saute for a few seconds then add onions, tomatoes and herring and mix.

3

After about 1 minute add tomato paste then chicken base and mix. Add 4 ⅓ cups of water, salt, clove powder, black pepper, thyme, hot pepper sauce and bring to a boil.

4

Add cornmeal to boiling water and stir. Reduce heat, cover and cook for 15 minutes. After 10 minutes uncover and beat vigorously (like beating eggs) for a few seconds and cover for remaining 5 minutes. Turn off flame and serve hot with sliced avocados. Enjoy!

Dinner

Sòs Pwa Blan | White Bean Puree

Sòs pwa blan (white bean puree) like other bean puree’s is delicious enough to stand on it’s own, I have legit just eaten it and black bean puree (sòs pwa nwa) by themselves. That may sound weird but Haitian people actually do that, especially with sòs pwa nwa, li ba’w fòs (it gives you strength), it is protein after all!

The ingredients are pretty simple and easy to find so you shouldn’t have an issue when getting them. Some people have asked me about the chicken base that I use and this is it here. I usually get mine from Costco or any health food store but if you can’t find it substitute with a bouillon cube or just salt to taste.

You can use any white bean to make this but these are the beans I used.

I served this with white rice and fish in sòs and fried fish, both were delicious.

Watch me make Sòs pwa blan here:

Sòs Pwa Blan | White Bean Pureé

Print Recipe
Serves: 8-10 Cooking Time: 1 hour 45 minutes

Ingredients

  • 1 bag (16 oz) Great Northern Beans, rinsed
  • 3 garlic cloves
  • 2 sprigs scallions
  • 1 ½ teaspoon salt
  • Pinch of clove powder
  • ⅛ cup olive oil
  • ¼ cup sliced onions (1 small onion)
  • 1 ½ tablespoon chicken base or a bouillon cube
  • 1 hot pepper

Instructions

1

In a medium pot on a high heat bring 14 cups of water, garlic, scallions and beans to a boil. Boil for 1 hour to 1 hour 20 minutes (make sure to watch beans so they don’t get too soft).

2

Once beans are cooked remove 1 cup of beans and reserve. Blend the rest along with the garlic and scallion with the liquid. If liquid isn’t enough add water ( start by adding 1 cup of water and continue as needed).

3

Add salt, clove powder and continue to blend for a few seconds. Pour bean puree back into the pot along with the 1 cup of reserved beans. Return to a low heat and add chicken base, hot pepper and mix.

4

In a small pot on a high heat add oil, after about a minute or two when oil is hot fry onions for 1 ½ minutes and pour onions along with oil into bean puree and mix. Salt to taste.

5

Serve hot.

Notes

The water will evaporate during the boiling process so you will need to add additional water as necessary (I added about 4 additional cups).

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