Boeuf à l'Haïtienne
(Haitian beef with tomatoes and peppers)
4 to 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 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
- 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 Variations
- This dish can be made fiery hot or very mild, depending on the amount of chiles you add.