Beef tassot with sauce ti malice is a classic Creole dish originating in Haiti, known for its unique blend of flavors and textures. The dish consists of tender pieces of beef, marinated in a flavorful mixture of spices and herbs, then cooked to perfection and served with a rich and tangy sauce ti malice. This article will delve into the culinary heritage of beef tassot, providing insights into its cultural significance and offering a comprehensive guide to creating the perfect recipe that captures the essence of this Haitian delicacy.
Let's cook with our recipes!
BEEF TINAKTAK
Tinaktak (pronounced tee-nack-tack) may have originated from the sound of chopping meat: tak! tak! tak! It is one of Guam's favorite comfort foods and definitely a favorite of mine since it is so simple to make yet yields a tasty dish! Serve over hot steamed rice (white or brown).
Provided by Sheila Baker
Categories Soups, Stews and Chili Recipes Stews Beef
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place beef in a large skillet over medium heat; cook and stir until browned, about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease.
- Heat oil in a large skillet over medium-high heat. Add onion, tomatoes, green onions, 3 tablespoons soy sauce, 1/2 the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors combine, 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender, 8 to 10 minutes.
- Stir drained ground beef, remaining 1 tablespoon soy sauce, and lemon juice into the skillet. Pour in coconut milk slowly; add chile pepper. Reduce heat to low and simmer until coconut milk is heated through, 2 to 3 minutes. Remove from heat.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 24.3 g, Cholesterol 74.4 mg, Fat 41.5 g, Fiber 5.8 g, Protein 27.4 g, SaturatedFat 24.6 g, Sodium 851.8 mg, Sugar 5.8 g
MILD THAI BEEF WITH A TANGERINE SAUCE
This is a very tasty dish that is perfect for people, like myself, who don't enjoy spicy Thai restaurant food.
Provided by Oti Katadoc
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.
- Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
- Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining beef.
- Heat the remaining 2 teaspoons of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
- Reduce the heat to medium. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 78.5 g, Cholesterol 25.7 mg, Fat 13.6 g, Fiber 13.6 g, Protein 23.9 g, SaturatedFat 3.1 g, Sodium 392.4 mg, Sugar 13.9 g
BEEF TASSOT WITH SAUCE TI MALICE
Sauce(Soos)Ti(Tee)Malice(Malees)in Haiti, is a hot sauce which is used to accompany meats, a little malice is the actual translation. I found this on caribseek.com. so that I could give you the correct amounts & quantities of the ingredients. The meat has to marinate at least four hours at room temperature. This meat dish is usually served with "Diri ak Pois Cole" or "Riz avec Pois" - rice and beans, usually kidney beans, and fried ripe plantains. Delish!
Provided by Manami
Categories Roast Beef
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine meat, orange and lime juice in a large bowl.
- Let stand at room temperature, stirring occasionally for 4 hours.
- Transfer meat to medium saucepan, add water to cover.
- Simmer covered until meat is very tender, about 1 hour.
- Make Sauce Ti Malice, to follow.
- Drain beef; pat dry.
- Heat 1/2" oil in large skillet to 375°F.
- Fry beef, half at a time, in oil until crisp and golden brown, about 3 minutes,.
- Remove with slotted spoon, drain on paper toweling; sprinkle with salt.
- Sauce Ti Malice:.
- Mariante onions with lime juice at room temperature for at least 30 minutes.
- Drain onions in a fine sieve over bowl, remove as much liquid as possible.
- Reserve marinade.
- In a heavy 10" skillet melt the butter or margarine over moderate heat.
- When foam begins to subside, add onions, stirring frequently, cook for 5 minutes, until soft and translucent, but not brown.
- Stir in chopped chilies and garlic, reduce heat to low.
- Cover the skillet tightly and cook for abou 10 minutes or until chilies are tender.
- Off heat stir in marinade and salt.
- Cool to room temperature before serving.
- Cover tightly and refrigerate.
- This sauce can be kept in the refrigerator for about 5-7 days.
Nutrition Facts : Calories 424.4, Fat 28.1, SaturatedFat 12.3, Cholesterol 112, Sodium 1484, Carbohydrate 11.7, Fiber 1.1, Sugar 4.4, Protein 31.4
GRIOT WITH SAUCE TI-MALICE - HAITI ON YOUR PLATE
Griots are a very tasty Haitian treat. ;) It is usually presented as the main course with riz ak pwa kole (riz with bean sauce) or riz djon-djon (riz with black mushrooms (recipe #148277)) & banan pese (twice fried plantains). Most Haitians eat their griots with "burning" hot Ti-Malice sauce. The main meal of the day in Haiti and in Haitian communities all over the world - is lunch. Any midday, a walk in the streets of any Haitian neighborhoods, is almost sure to include the mouth-watering smell of griot (pronounced gree-yo).It is made of tasty chunks of fried pork (Glazed Pork Pieces) served with sauce (soos) Ti-Malice (a little malice). The secret to this dish lies in its presentaton. ;) Griot can also be served with Pickliz - a salad that is both very spicy and good.This dish involves braising chunks of pork, sauteing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti Maice, a Haitian condiment named for a trickster in voodoo mythology. a piquant, sour sauce, serves as a foil to the sweeter pork.We, consisting of about 30-40 young people, would go to the beach every Sunday & spend the day, one of the staples was a very large (paella size) pot of griot with sauce T-iMalice and Pickliz We would get to the beach at about 9:30 and would leave about 5:00pm, so as to get back to the city & get ready to go to the movies or dancing - what a life! :) I loved it and remember it fondly. Cooking Light Magazine, May 2010, This is taken from the article written by Kate Washington on Haitian-American Tradition and Maud Cadet's recipes and some history about her and her family. It is beautifully written.:)
Provided by Manami
Categories Sauces
Time P1DT3h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- MARINADE:.
- Cut habanero in half.Seed one half anf leave the seeds in the other half & mince both pepper halves.
- Combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme).
- In a large bowl, stir with a whisk. Add pork; toss to coat and cover and chill 12 to 24 hours.
- PORK:.
- Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil Cover reduce heat and simmer 1-1/2 hours or until meat is tender.
- Remove pork from pan with slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large plastic zip-lock bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into medium saucepan, stopping before the at layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.
- Place saucepan with cooking liqid over medium-high heat; bring to a boil. Cook 20 minutres or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper and 1 T lime juice. Cover and keep warm.
- Heat oil in a large nonstick skille over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides.
- Add reserved 1/2 cup cooking liquid and remaining 1 T lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stiring occasionally.
- Place pork in bowl; pour sauce ovver pork.
- BON APPETIT :).
- *When I haven't been able to find any seville orange juice - I have substituted various combinations of orange juice, lemon juice, lime juice and ultimately grapefruit juice - I have found that using equal parts of all 4 works better than the real thing!
Nutrition Facts : Calories 386.3, Fat 28.3, SaturatedFat 9.7, Cholesterol 96.7, Sodium 574.7, Carbohydrate 8, Fiber 0.2, Sugar 3.8, Protein 24.4
HAITIAN PORK CHOPS & SAUCE TI-MALICE
Gotta love French cooking that's been modified by the time it hit the colonies overseas. This again from Ray McVinnie. Cook time doesn't include marinating.
Provided by LilKiwiChicken
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the marinade ingredients well (orange juice to olive oil) and marinate pork in this, overnight preferably (or minimum 2 hours).
- Preheat the oven to 180°C.
- When ready to cook, put the chops into a large ovenproof dish, pour marinade over the top & bake for one hour, or until the liquid has evaporated & the meat is well cooked and browned.
- Sauce - mix onion, shallots and lime & set aside for 2 hours.
- Add other ingredients, put into small saucepan & bring to the boil. Remove from heat & cool.
- Remove meat from oven, serve with rice or sweet potato (kumara) and sauce Ti-malice.
Nutrition Facts : Calories 439, Fat 23.7, SaturatedFat 7.2, Cholesterol 100, Sodium 100.6, Carbohydrate 24.8, Fiber 1.5, Sugar 16.1, Protein 31.7
Tips:
- To make the perfect marinade, use a combination of citrus juice, herbs, and spices. The acidity in the citrus juice will help tenderize the beef, while the herbs and spices will add flavor.
- Don't be afraid to experiment with different cuts of beef. Less tender cuts, like flank steak or skirt steak, can be used to make delicious tassot if they are marinated for a longer period of time.
- Be sure to cook the beef over medium-high heat so that it gets a nice sear. This will help to lock in the flavor and prevent the beef from becoming dry.
- If you are using a grill, be sure to preheat the grill to a high temperature before cooking the beef. This will help to prevent the beef from sticking to the grill.
- Serve the beef tassot with your favorite sides, such as rice, beans, or vegetables.
Conclusion:
Beef tassot is an easy and delicious dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef, and it is also a perfect dish for a party or potluck. With a little planning and preparation, you can make beef tassot that is sure to impress your friends and family.
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