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Beef Tassot

A Haitian dish of beef cubes marinated in orange and lime juice, simmered, then fried, served with Sauce Ti Malice.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Orange and lime match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 937 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Beef Tassot

Timeabout 1 hour

Ingredients

Directions

Marinate and simmer

  1. Combine the beef cubes, orange juice, and lime juice in a large bowl. Let stand covered at room temperature, stirring occasionally, for 4 hours.

  2. Transfer the meat mixture to a medium saucepan; add water to cover. Heat to boiling, then reduce heat.

  3. Simmer covered until the meat is very tender, about 1 hour.

  4. Meanwhile, make Sauce Ti Malice.

  5. Drain the beef; pat dry.

Fry and serve

  1. Heat 1 ½ inches of oil in a large skillet to 375 °F.

  2. Fry the beef, half at a time, in the oil until crisp and golden brown, about 3 minutes.

  3. Remove with a slotted spoon; drain on paper towels; sprinkle with coarse salt.

  4. Serve Tassot with Sauce Ti Malice.

Nutrition, whole recipe (rough)

442Calories
28 gProtein
29 gFat
19 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Orange1 medium (131g)62
Limejuice of 1 lime (44ml)11
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + limetop 4% of all pairs
    Smell alikestrong
    Cooked together937 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Beef + orangetop 19% of all pairs
    Smell alikemoderate
    Cooked together960 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Beef + limetop 20% of all pairs
    Smell alikemoderate
    Cooked together539 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Lime + saucetop 26% of all pairs
    Smell alikelow
    Cooked together1,023 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Boneless beef round steak
Becomes tender through simmering and forms the crisp-fried, meaty core of the dish.
Orange juice
Acidic juice that marinates the beef, adding tang and helping soften its surface.
Lime juice
Acidic juice that marinates the beef, adding sharp citrus flavor and tenderizing its surface.

The step that matters

Drying the beef before frying. Surface moisture must be removed after simmering so the beef can crisp and brown in hot oil instead of steaming and spattering.

Swap the orange

How well each one fits the dish's main ingredients (beef, lime, sauce):

  1. Avocadofits better
  2. Mangofits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against beef, lime, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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