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Haitian Beef Tassot: A Savory and Flavorful Tradition

Tassot Boeuf/Beef tassot/Fried Beef BIts

Haitian cuisine is vibrant and delicious, and Beef Tassot is a true gem. This dish features marinated, cooked, and then fried beef pieces, perfect for any occasion.

What is Tassot?

Tassot refers to the cooking technique itself, not just the meat. It’s a popular part of “Fritaille,” a Haitian mix of savory fritters. You’ll find Tassot served at parties, gatherings, or even for a casual lunch or dinner.

The Magic of Marinating

The key to incredible Tassot flavor lies in the marinade. Plan to marinate your beef for at least 30 minutes, but longer is even better. Fresh herbs, citrus juices, and spices create a symphony of taste that infuses the meat.

The key ingredients in Haitian Beef Tassot can be broken down into three categories:

  • The Marinade: This is where the magic happens, infusing the beef with flavor. You’ll need sour orange juice (or substitute lime juice), lime juice, garlic, scotch bonnet pepper (whole for infusing, chopped for the sauce), salt, and fresh herbs like thyme and parsley.
  • The Beef: The recipe offers flexibility. For a budget-friendly option, use beef stew meat. If you’re looking for a more luxurious texture, opt for beef loin cuts like sirloin, filet mignon, tenderloin, or T-bone steak.
  • For Cooking and Serving: You’ll need water for simmering the meat, vegetable oil for frying, and additional chopped shallots and parsley for the final sauce.
How to make Beef Tassot - Beef
How to make Beef Tassot – Photo credit: Canva

The Flavor Builders:

  • Sour Orange Juice (or substitute lime juice): This citrusy element adds a bright and tangy acidity to the marinade, tenderizing the meat and balancing the richness of the beef. Lime juice can be used as a substitute, offering a similar, though slightly less complex, flavor profile.
  • Lime Juice: Another source of acidity, lime juice enhances the tang and freshness of the dish.
  • Garlic: Crushed garlic infuses the marinade with its pungent and aromatic flavor.
  • Scotch Bonnet Pepper (whole and chopped): This fiery pepper delivers a significant kick of heat. The whole pepper adds a slow burn to the marinade, while the chopped pepper intensifies the spice in the final sauce. If you prefer a milder dish, remove the seeds from the pepper or use less altogether. Make is simple and use NouBess Hot and Spicy Sauce
  • Salt: Essential for drawing out the flavors of the other ingredients and enhancing the overall taste of the beef.
  • Fresh Herbs (Thyme and Parsley): These aromatic herbs add a layer of earthy and herbaceous notes to the marinade, complementing the citrus and spice.

The Beef:

  • Beef (cubed): The recipe provides flexibility based on your preference and budget.
    • Beef Stew Meat: An affordable option with a good amount of marbling, perfect for slow simmering and developing rich flavor.
    • Beef Loin Cuts (Sirloin, Filet Mignon, Tenderloin, T-bone Steak): These premium cuts offer a luxurious texture and cook more quickly than stew meat.

For Cooking and Serving:

  • Water: Used for simmering the marinated beef until cooked through.
  • Vegetable Oil: For frying the cooked beef pieces until golden brown and crispy.
  • Shallots (chopped): These add a mild oniony flavor to the final sauce.
  • Chopped Parsley: A fresh garnish that adds a pop of color and a final touch of herbaceousness.
Tassot Boeuf/Beef tassot/Fried Beef BIts
Tassot Boeuf/beef tassot/Fried Beef Bits

Tips for Perfect Tassot

  • Marinating matters: Don’t rush the marination process. Let the flavors develop for maximum deliciousness.
  • Brown before boiling: Seize the meat in the pot before adding water. This locks in flavor and adds depth.
  • Temperature matters: Use room temperature water when adding it to the pot throughout the cooking process. This helps maintain consistent flavor and texture.
  • Cook time varies: Different cuts of meat require different cooking times. Beef stew meat will take longer than tenderloin.

Choosing Your Beef Cut

The beauty of Tassot lies in its versatility. Here are some popular cuts for Beef Tassot:

  • Beef stew meat: Affordable and flavorful, perfect for a slow simmer.
  • Beef loin cuts: Sirloin, filet mignon, tenderloin, or T-bone offer a luxurious tenderness.

The Perfect Partners for Tassot

Tassot is a delightful addition to any meal. Here are some delicious accompaniments:

  • Rice and Beans: A Haitian staple, offering a comforting base for the savory Tassot.
  • Fried Plantains: Sweet and caramelized, providing a delightful counterpoint to the savory beef.
  • Accra: These savory fritters add another layer of texture and flavor.
  • Sauces and Dips: A flavorful Creole sauce or a spicy Noubess Hot Sauce complements the Tassot beautifully.

A Taste of Haiti at Home

Making Beef Tassot is surprisingly simple, requiring minimal ingredients. This recipe offers a delightful introduction to Haitian cuisine.

Let’s Talk Tassot!

Have you tried Haitian Tassot before? What are your favorite ways to enjoy it? Share your thoughts and tips in the comments below!

Tassot Boeuf/Beef tassot/Fried Beef BIts

Beef Tassot

Craving savory Haitian flavors? Explore Beef Tassot! This dish features marinated, cooked & fried beef pieces. Learn how to make it & discover tips for lock-in deliciousness!
5 from 1 vote
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Course Main Course, Main Dishes
Cuisine Caribbean, Haitian Cuisine
Servings 4
Calories 893 kcal


  • 3 lb beef cut in cubes, use beef stew or beef loin (sirloin, filet mignon, tenderloin steak, or T-bone)
  • 3 tablespoons sour orange juice
  • 2 tablespoons lime/lemon juice
  • 1 small scotch bonnet pepper or Habanero. Whole, not chopped
  • 1 tablespoon salt
  • 4 garlic cloves crushed
  • 1 bouquet garni thyme and parsley
  • 1 tablespoon parsley chopped
  • 2 shallots chopped
  • 4 cups water
  • ½ teaspoon scotch bonnet pepper or Habanero. Finely chopped
  • 2 cups vegetable oil


  • Clean and marinate: Clean the beef with lime or vinegar, then marinate with citrus juices, garlic, hot pepper, and salt for at least 30 minutes (overnight for deeper flavor).
  • Simmer and cook: Bring the meat to a boil, add water and bouquet garni. Simmer until cooked through, adding more water as needed.
  • Fry to perfection: Remove the meat and fry in hot oil until golden brown. Alternatively, roast for 15-30 minutes.
  • Make the sauce: Reduce the cooking liquid with water, parsley, chopped pepper, and shallots. Season with salt and pepper.
  • Serve and enjoy: Serve the Tassot with your favorite Haitian sides and a drizzle of the flavorful sauce.


  • Marinate like a pro: Don’t skimp on the marinating time! The longer you marinate the beef (ideally overnight), the deeper and more flavorful it will become. The citrus juices tenderize the meat, while the herbs and spices infuse it with delicious aromas.
  • Unlock the flavor: Before adding water to the pot, brown the marinated beef on medium-high heat. This sears the exterior, locking in the juices and creating a flavorful caramelized crust.
  • Temperature matters: Use room temperature water when simmering the beef. Cold water can cause the meat to toughen.
  • Cook low and slow: Patience is key! Especially for tougher cuts like stew meat, simmer the beef gently until it becomes fork-tender. Rushing the process can result in dry or undercooked meat.
  • Don’t drown the beef: While you may need to add water periodically during simmering, avoid using too much. You want the cooking liquid to concentrate and become flavorful, not a watery broth.
  • Crispy perfection: When frying the cooked beef, ensure the oil is hot enough (around 350°F) for a quick and even crisp. Don’t overcrowd the pan, as this can lower the oil temperature and lead to soggy beef.
  • Spice it up (or down): Scotch bonnet peppers pack a punch! If you prefer a milder dish, remove the seeds from the pepper before adding it to the marinade. Alternatively, use less pepper altogether.
  • Double duty with the sauce: Don’t discard the flavorful cooking liquid after simmering the beef. Use it as a base for the sauce, adding water, chopped shallots, parsley, and the remaining chopped scotch bonnet pepper for a delicious and slightly spicy accompaniment to the Tassot.
  • Rest before serving: After frying the beef, let it rest on paper towels for a few minutes to drain excess oil and allow the juices to redistribute for a more flavorful and tender bite.


Serving: 4gramsCalories: 893kcalCarbohydrates: 7gProtein: 60gFat: 68gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 30gTrans Fat: 4gCholesterol: 242mgSodium: 1990mgPotassium: 1061mgFiber: 2gSugar: 2gVitamin A: 398IUVitamin C: 17mgCalcium: 152mgIron: 10mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword beef recipe, Haitian Recipes, tassot
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published June 6, 1014. Revised and updated.

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    1. I usually set the temperature of the oven at 350 degrees Fahrenheit or 375 if I am in a hurry. Remember that all ovens are different, so you may want to place the baking dish on the middle rack.

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