Haiti | Meats | Beef | Peppers

Boeuf á la Haïtienne

(Haitian beef with tomatoes & peppers)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Beef, shoulder or chuck roast cubed 1 lb
Water to cover
Salt 2 tsp
 
Oil 1/4 cup
Onion sliced thinly 1 each
Peppers, red or green seeded, chopped coarsely 2 each
Garlic minced 2-4 cloves
Chile pepper minced 1-4 each
Tomatoes seeded, chopped 2 cups
Vinegar, red wine 1 Tbsp
Salt & pepper to taste

METHOD

Basic Steps:  Simmer → Saute → Simmer
  1. Place the beef, water to cover and salt in a large pot. Bring to a boil, lower heat, and simmer, uncovered, until beef is tender and water is almost completely evaporated, 45 minutes to an hour.
  2. While the beef is simmering, heat the oil over medium flame in a skillet. Add onion, peppers, garlic and chile pepper and saute till onions and peppers are wilted. Add tomatoes, vinegar, salt and pepper. Reduce heat to low and simmer until almost all liquid is evaporated, about 20-25 minutes.
  3. Add the beef to the peppers and onions and simmer another 20-30 minutes. Add 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.

NOTES

  • This simple, flavorful dish tastes even better if served the next day.