Boeuf A La Hatienne Haitian Beef With Tomatoes Peppers Recipes
BOEUF A LA HATIENNE (HAITIAN BEEF WITH TOMATOES & PEPPERS)
This is very good! You can buy a cheaper cut of beef for this, as it's simmered. When we lived in Haiti, we used to serve this with white rice, for the great sauce, and green plantain slices, my recipe #148367. I don't know how this slipped my mind - I use Scotch Bonnet peppers instead of chili peppers - they provide heat but not a sharp kind of heat.Updated 07/29/08. This could probably be made in the crockpot or prepared the day before; as this dish is more flavorful when served the next day, as is, with most dishes of this kind! (YUM) It can be made fiery hot or very mild, depending on the amount of chiles used, or how much heat your stomach can take!!! ;) This is also done with my recipe #148276 as it is a seasoning made with vinegar as a base. It is really very good with different kinds of dishes - American, Italian, Cuban & so on. Updated: 01/31/2010 when we make this here at the home I forgo cooking with the hot peppers as I am sure you can understand why but I do put a whole Scotch Bonnet pepper in the water when simmering so that it can get a little of the flavor & then I do the same in the oil when I heat it and the remove it -- it is really delicious! :)
Provided by Manami
Categories Roast Beef
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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 completely evaporated, 45 minutes to an hour.
- While the beef is simmering, heat the oil over medium flame in a skillet.
- Add onion, peppers, garlic and chile pepper and sauté till onions and peppers are wilted.
- Add tomatoes, vinegar, salt & pepper.
- Reduce heat to low and simmer until almost all liquid is evaporated, about 20-25 minutes.
- Add the beef to the peppers and onions and simmer another 20-30 minutes.
- Add a little water if necessary.
- Adjust seasonings and serve with rice, & fried green plantains (banan peseé).
Nutrition Facts : Calories 355.8, Fat 21.4, SaturatedFat 4.5, Cholesterol 63.6, Sodium 1239.2, Carbohydrate 16.3, Fiber 3.7, Sugar 8.2, Protein 25.8
BEEF WITH TOMATO AND GREEN PEPPERS
Make and share this Beef with Tomato and Green Peppers recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Carefully slice beef into thin bite size pieces about 1x1".
- Be sure you slice beef across the grain, otherwise the beef will become tough after cooking.
- Marinate meat in soya sauce, wine, salt for a few minutes.
- In the meantime slice tomatoes, green peppers, onion; mince garlic.
- Make up corn starch solution.
- Have sugar on hand.
- Heat oil up in wok until smoking.
- Stir fry beef quickly in it for no longer than 3 minutes.
- Remove beef to a platter.
- Reserve.
- (If beef is allowed to remain cooking in wok with other ingredients, it will become hard and tough.) Add green peppers and tomatoes to wok.
- Add sugar, cook tomatoes down until juice forms in bottom of wok (about 3-5 minutes cooking time).
- Add beef back into wok.
- Stir all ingredients up so that it is mixed.
- Add corn starch solution, cook 1 minute.
- Shut burner off, serve dish immediately.
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