Beef Tasso
Ingredients
- ½ cup 120 g epis (page 30)
- 1 cup 8 fl oz/250 ml sour orange juice (or a mix of orange and fresh lime juice)
- 4 cloves garlic, minced
- 1 Scotch bonnet pepper, minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon ground cumin
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 small onion, minced
- ½ green bell pepper, minced
- 1 stalk celery, minced
- 2 pounds 910 g beef, cut into small pieces
- 1 tablespoon vegetable oil
Directions
- In a large bowl, combine the epis, orange juice, garlic, Scotch bonnet, thyme, cumin, salt, black pepper, onion, bell pepper, and celery. Add the beef pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
- Line a plate with paper towels and have near the stove. In a skillet or frying pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, fry the beef pieces until browned and crispy, 3–4 minutes per side. Remove and drain on the paper towels, then serve.
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Let us know how it was!About This Recipe
Beef tasso—or tasso de boeuf—is a cherished Haitian dish known for its bold, savory depth and tender, flavorful meat. Traditionally made by marinating beef chunks in a generous amount of epis (page 30), a blend of herbs, garlic, peppers, and citrus, before frying or roasting, it captures the essence of Haitian cooking.
The process transforms even tough cuts of beef into something succulent and richly spiced, with crisp, caramelized edges and layers of earthy, peppery flavor. Serve the dish alongside fried ripe plantains (page 170) and pikliz (page 45).
Excerpted from “The Caribbean Cookbook” © 2026 by Rawlston Williams. Reproduced by permission of Phaidon. Photo by Nico Shinco. All rights reserved.
Enjoy more recipes by Chef Rawlston: Pelau and Jerk Chicken.
Meet the Recipe Creator
Rawlston is a Caribbean chef with a deep passion and knowledge for his region’s food culture. Born in Kingstown in Saint Vincent and the Grenadines, he has lived in New York since 1987. A graduate of the French Culinary Institute, for many years he was the chef-owner of the award-winning Brooklyn restaurant The Food Sermon, which focused on dishes inspired by Caribbean cuisine.
