Marinated beef, dried and fried (Le tassau de boeuf) from The Complete Book of Caribbean Cooking (page 146) by Elisabeth Lambert Ortiz

  • shallots
  • beef flank steaks
  • Show all ingredients...

  • EYB Comments

    Must marinate 6 hours, and dry for 2-2.5 hours. Can substitute orange juice mixed with additional lemon juice for Seville oranges; white vinegar for cane vinegar; and veal, goat kid, turkey, or lamb for beef flank steaks.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green plantain chips (Tostones de plátano / Banane pesé)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must marinate 6 hours, and dry for 2-2.5 hours. Can substitute orange juice mixed with additional lemon juice for Seville oranges; white vinegar for cane vinegar; and veal, goat kid, turkey, or lamb for beef flank steaks.

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