Ingredients:

  • 2 lbs (1 kg) Stewing Beef (Chuck or Shoulder), cut into 1-inch cubes
  • 4 large Fresh Limes, juiced (for marinade and washing)
  • 10 large Garlic Cloves, peeled
  • 1 large Shallot, rough chopped (approx. 100 g)
  • 4 stalks Green Onion (Scallions), white and light green parts only
  • 4 sprigs Fresh Thyme (or 1 tsp dried)
  • 1/2 cup packed Fresh Parsley (flat leaf or curly)
  • 1 whole Scotch Bonnet or Habanero Pepper
  • 2 tbsp White Vinegar
  • 2 tsp Kosher Salt, plus extra for finishing
  • 1 tsp Black Pepper, freshly ground
  • 3 cups (710 ml) Water, for simmering
  • 4 cups (950 ml) Cooking Oil (high smoke point, e.g., canola, peanut, or vegetable oil)

Instructions:

  1. Prepare the Épis: Combine the garlic, shallot, green onion, thyme, parsley, vinegar, salt, pepper, and the whole or sliced Scotch Bonnet/Habanero in a food processor or blender. Blend until a smooth, vibrant green paste forms.
  2. Cleanse and Marinate the Meat: Place the cubed beef in a bowl. Squeeze the juice of one lime over the meat and rub it vigorously. Rinse the meat thoroughly under cold running water, then pat the meat very dry with paper towels. Place the dried beef in a large bowl, add the remaining lime juice (from 3 limes) and about half of the prepared épis marinade. Mix thoroughly.
  3. Chill: Cover the bowl tightly and refrigerate for a minimum of 4 hours, ideally overnight (12 hours), to allow the acids and herbs to properly tenderise and flavour the beef.
  4. Simmer for Tenderness: Transfer the marinated meat, all remaining marinade/juices, and the 3 cups of water into a heavy-bottomed pot. Bring the liquid to a rolling boil over medium-high heat. Immediately reduce the heat to low, cover, and simmer gently for 60 to 75 minutes, or until the meat is fork-tender.
  5. Drain and Dry: Remove the beef chunks using a slotted spoon and spread them out in a single layer on a cooling rack set over a baking sheet. Pat them thoroughly dry with paper towels. This step is non-negotiable! Allow the beef to cool and air dry for at least 30 minutes.
  6. Heat the Oil: Pour the cooking oil into your deep pot or Dutch oven. Heat the oil to 350°F (175°C). Use an instant-read thermometer to monitor the temperature.
  7. Fry in Batches and Finish: Carefully place a single layer of dried beef into the hot oil. Fry the Tasso for 5 to 8 minutes per batch, turning occasionally, until the pieces are deeply golden brown, crispy, and have a beautiful dark crust. Remove the Tasso and place it immediately on a clean wire rack to drain.
  8. Serve: While still hot, sprinkle the fried Tasso with an additional pinch of kosher salt. Repeat the frying process with the remaining batches. Serve immediately with pikliz and rice.