Tassot | FoodieAtlas

Ingredients

2 lbs beef (flank steak or chuck), cut into chunks
1/4 cup lime juice
4 cloves garlic, minced
1 large onion, chopped
2 tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon dried thyme
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons tomato paste
1/2 cup beef broth
1/4 cup soy sauce
1/4 cup vinegar (white or apple cider)
2 tablespoons brown sugar
2 hot peppers (scotch bonnet or habanero), whole or sliced (adjust to taste)
Fresh parsley, chopped (for garnish)

Instructions

Marinate the Beef

In a large bowl, combine the beef chunks with lime juice, minced garlic, and a pinch of salt. Mix well and let marinate for at least 1 hour in the refrigerator.

Prepare the Beef

Heat vegetable oil in a large skillet or pot over medium-high heat. Add the marinated beef chunks and brown on all sides.

Add Spices and Tomato Paste

Stir in paprika, ground cloves, ground allspice, dried thyme, black pepper, and salt. Cook for a few minutes until the spices are fragrant.

Add tomato paste and cook for another 2 minutes.

Simmer

Pour in the beef broth, soy sauce, vinegar, and brown sugar. Stir to combine.

Add hot peppers (whole or sliced) to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for 1-1.5 hours, or until the beef is tender and the sauce has thickened.

Finish and Serve

Adjust seasoning if needed. Garnish with chopped fresh parsley before serving.