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.
Boeuf à l’Haïtienne
Course: MeatsCuisine: Haiti4
servingsThis 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.
Ingredients
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 to 4 cloves
Hot chile pepper, minced — 1 to 4
Tomatoes, seeded and chopped — 2 cups
Red wine vinegar — 1 tablespoon
Salt and pepper — to taste
Directions
- 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.
- 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.
- Add the tomatoes, vinegar, salt and pepper. Reduce heat to low and simmer until almost all liquid is evaporated, 20 to 25 minutes.
- Stir the beef into the onions and peppers and simmer for another 20 to 30 minutes, adding a little water if necessary. Adjust seasoning and serve with rice.
Boeuf à l’Haïtienne Notes and Variations
- This dish can be made fiery hot or very mild, depending on the amount of chiles you add.
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