Beef Tassot With Sauce Ti Malice
Ready In: 2 hrs 5 mins
Serves: 6
Ingredients
Prepare beef
- 2 lbs boneless beef round steak, cut into 1-inch cubes
- 1⁄4 cup fresh orange juice, preferably sour orange
- 1⁄4 cup fresh lime juice, preferably fresh lime, if needed substitute with lemon
- vegetable oil
- 1⁄2 tablespoon coarse salt
Sauce Ti Malice
- 2 cups onions, finely chopped
- 1 cup fresh lime juice or 1 cup lemon juice
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1⁄2 teaspoons garlic, finely chopped
- 2 teaspoons salt
- 2 1⁄2 teaspoons fresh hot chili peppers, finely chopped, preferably Scotch Bonnet
Directions
- 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.
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