Boeuf à l'Haïtienne

This simple, flavorful dish is characteristic of the Haitian love of tasty meat and vegetable dishes. Boeuf à l'haïtienne tastes even better if served the next day.

4-6 servings

• Beef shoulder or chuck roast, cubed -- 1 pound
• Salt -- 2 teaspoons
• Water -- to cover
• Oil -- 1/4 cup
• Onion, thinly sliced -- 1
• Red or green peppers, chopped -- 2
• Garlic, minced -- 2-4 cloves
• Hot chile pepper, minced -- 1-4
• Tomatoes, seeded and chopped -- 2 cups
• Red wine vinegar -- 1 tablespoon
• Salt and pepper -- to taste

Method

1. Place the beef and salt in a large pot and add enough water just to cover the meat. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, until the beef is tender and the water is almost completely evaporated, 45 minutes to an hour.
2. While the beef is simmering, heat the oil in a skillet over medium flame. Add the onion, peppers, garlic and chile peppers and sauté until the onions and peppers are wilted.
3. Add the tomatoes, vinegar, salt and pepper. Reduce heat to low and simmer until almost all liquid is evaporated, 20-25 minutes.
4. Stir the beef into the onions and peppers and simmer for another 20-30 minutes, adding a little water if necessary. Adjust seasoning and serve with rice.

Variations

• This dish can be made fiery hot or very mild, depending on the amount of chiles you add.