Haitian Tassot with Pikliz

Ingredients

• 1.5 pounds (680g) beef or goat meat, thinly sliced 1.5 pounds (680g) beef or goat meat, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• For Pikliz: For Pikliz:
• 1 cup (235ml) white vinegar 1 cup (235ml) white vinegar
• 1 cup (235ml) water 1 cup (235ml) water
• 1 cup (150g) shredded cabbage 1 cup (150g) shredded cabbage
• 1 carrot, julienned 1 carrot, julienned
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 scotch bonnet pepper, thinly sliced 1 scotch bonnet pepper, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon whole peppercorns 1 tablespoon whole peppercorns
• 1 tablespoon salt 1 tablespoon salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 38g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, thyme leaves, ground cloves, minced scotch bonnet pepper, lime juice, salt, and pepper. Mix well to create a marinade.
2. 2.
   Add the thinly sliced meat to the marinade and toss until all the meat is coated. Allow it to marinate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   In a deep frying pan or Dutch oven, heat vegetable oil over medium-high heat.
4. 4.
   Fry the marinated meat in batches until golden brown and crispy, approximately 3-4 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   For Pikliz, in a separate bowl, combine white vinegar, water, shredded cabbage, julienned carrot, thinly sliced onion, thinly sliced scotch bonnet pepper, minced garlic, whole peppercorns, and salt. Mix well and let it sit for at least 1 hour before serving.
6. 6.
   Serve the Tassot hot with a generous side of Pikliz.

Treat your ingredients with care...

• Beef or goat meat — For the best results, choose lean cuts of meat and slice them thinly. If the meat is tough, consider using a meat tenderizer to ensure tenderness.

Tips & Tricks

• For an extra kick of heat, add more minced scotch bonnet pepper to the marinade or Pikliz.
• Serve Tassot with a side of fried plantains for a complete Haitian meal.
• If you prefer a milder flavor, reduce the amount of ground cloves in the marinade.
• Make sure to pat dry the meat slices before frying to achieve a crispy texture.
• Leftover Tassot can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Tassot hot with a generous side of Pikliz. Accompany it with steamed rice or Haitian-style rice and beans for a satisfying meal.

Presentation advice

Arrange the crispy Tassot slices on a platter and garnish with fresh thyme leaves. Serve the vibrant Pikliz in a separate bowl to add a pop of color to the dish.