Tasso Vyan Bèf (Fried Beef)

September 1, 2020

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Hi my Love For Haitian Food foodies I hope you guys are doing ok, today I have another installment in the Fritay Series, if you haven’t seen the other recipes be sure to click the link to check them out. Today is another alternative for my non-pork eaters, who don’t dine on the swine, if Tasso vyan kabrit isn’t for you (I don’t know why it wouldn’t be, it’s delicious LOL) then Tasso vyan bèf is another option!!

Pictured above I have the meat I used, you guys know I like to show you what type I bought so you know what you’re looking for to recreate the recipe. I also kept the ingredients pretty simple so they don’t require much time to make. If you want to get a little fancy with it you can totally add a couple of sprigs of parsley and thyme to the pot while your meat is cooking.

I served my tasso with Akra, Banana Peze (green and sweet fried plantains) and rice with mixed vegetables not pictured here (that will be my next post so stay tuned for it). It was delicious and I hope you guys try this simple recipe.

Watch me make Tasso Vyan Bèf here:

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Pyrex glass measuring cups

Large aluminum pot

Serving Tongs

Mini glass prep bowls

Gotham Steel 10 Piece cookware set

Kitchen Shears

Glad Cling Wrap

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Ingredients

Adjust Servings

	To clean the beef:
	2lbs beef for stew
	½ cup distilled vinegar
	1 tablespoons sea salt
	1 lime cut in half (reserve 1 tablespoon of juice)
	To marinate and cook the beef:
	⅓ cup epis
	1 tablespoon bouillon paste
	1 teaspoon sea salt
	1 teaspoon salt free blended herbs
	½ teaspoon garlic powder
	½ teaspoon onion powder
	⅛ cayenne pepper powder
	⅛ clove teaspoons powder or 2 cloves
	1 tablespoon lime juice
	1 ½ tablespoon sour orange juice

Directions

1.

Instructions to clean beef:

Pour vinegar and salt over meat

Trim excess fat off beef. Pour vinegar and salt over meat. Squeeze lime juice over meat (remove seeds) then rub each piece with lime halves.

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2.

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3.

Instructions to marinate and cook the beef:

Add epis, sour orange juice, lime juice, bouillon paste and dry spices to meat and mix very well.

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4.

Add to pot and cook on low to medium heat for 30-35 minutes or until tender.

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5.

Remove meat from liquid (set liquid aside if you want to use it as gravy). Add oil to pot, when hot add beef, and fry for about 5-8 minutes or to your desired darkness.

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6.

Serve with fried plantains, akra and pikliz.

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