INGREDIENTS

  • 4 lbs of beef
  • 2 chicken bouillon cubes
  • 2 tbsp of epis
  • 2 tsp of garlic powder
  • 1 tsp of seasoning salt
  • 10 whole cloves
  • 8 cups of water or water as needed
  • 1 tbsp of tomato paste
  • 1 cup of water
  • 1 small onion, diced

DIRECTIONS

STEP 1:

Clean the meat and marinate with epis, garlic powder, seasoning salt, chicken bouillon cubes, and seasoning salt for at least an hour.

STEP 2:

In a heavy skillet, heat a 1/2 cup of oil.

STEP 3:

Add in the seasoned meat and cover over high heat.

STEP 4:

Pour in some water and add the cloves.

STEP 5:

Cover and let the steak cook for about an hour.

STEP 6:

Remove the lid and cook the meat uncovered.

STEP 7:

As the water evaporates, simmer the meat with 3-4 tsp of water.

STEP 8:

Flip each side until nicely browned. Repeat 2-3 times.

STEP 9:

Cook until meat is tender and juicy.

STEP 10:

Set aside the meat. Using the same pot that cooked the meat, add tomato paste over medium heat.

STEP 11:

Pour in a cup of water, add the diced onions, and let it simmer until the onion is translucent.

STEP 12:

Remove from heat and drizzle the sauce over the steak.  Garnish the steak with onions and red pepper.

Nutritional Info

No nutrition information available for this recipe

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