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.