Beef in Creole Sauce ( Vyan Bef nan sos/Boeuf a la creole)

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Isabelle Fassinou

Beef in Creole Sauce ( Vyan Bef nan sos/Boeuf a la creole)

Post by Isabelle Fassinou » Thu Sep 27, 2007 9:28 am

Beef in Creole Sauce ( Vyan Bef nan sos/Boeuf a la creole)
From: Fine Haitian Cuisine, A broad collection of Haitian Recipes by Mona Cassion Menager.

Meat cooked a la creole brings to mind a meat that is cooked in its sauce with a respectable amount of spices and herbs. This is the way we cook meat for soups, stews,...etc. Use lemon if bitter orange is not available, and do not forget to peel either of them.

Estimated time: 2 hours (including marinating time)

2 pounds beef (rump pot roast, sirloin tip and any beef cut suitable for braising)
1 bitter orange, or 2 lomons (reserve 1 1/2 tablespoons of juice)
1 1/2 tablespoons apple cider vinegar
1 habanero chile
1/4 teaspoon black pepper
pinch of ground cloves
1 tablespoon chopped chives, or 1 minced scallion
1/2 teaspoon salt
1 cup white onion shavings
1/4 cup chopped fresh flat-leaf pasley
1 sprig of thyme
1/4 cup vegetable oil
5 garlic cloves, peeled, and crushed
1 tablespoonj tomato pastediluted in 1 cup boiled water
4 cups boiled water, or more **
1 slice white onion (for Sauce)
1 slice bell pepper (for Sauce)

Trim excess fat from beef. Cut meat crosswise into six fairly equal pieces. Rub meat with bitter orange. Rinse quickly with very hot water. Drain carefully. Put meat in a bowl and coat with orange juice, vinegar, chile, black pepper, cloves, chives, salt, onion, parsley, and thyme. Cover with plastic wrap, and marinate in a cool place for 30 minutes to 1 hour in the refrigerator or overnight.

Heat 2 tablespoons oil in a heavy lidded 5-quart pan over high setting. Reserving marinade, add meat, and saute until beginning to brown, about 10 minutes. Add marinade, reduce heat to medium, cover, and cook until juice thickens, about 10 to 12 minutes.

Meanwhile, heat remaining oil in a 3-quart heavy pan over medium high setting. Add garlic and sautee for 1 minute. Add diluted tomatoe paste and boil uncovered until all liquid evaporates, 15 to 20 minutes. Stir-fry for about 1 minute. Add 3 cups of boiled water to tomato paste, mix well, and pour it over meat. Cover and cook until all liquid evaporates, about 45 minutes**. The sauce should be thick. Remove meat and chile from the sauce. Season sauce with additional salt and pepper if desired. Add 1 cup of boiled water to the sauce, and starin. Add meat and reserved chile. Reduce, uncovered, over medium heat until sauce thickens, about 5 to 7 minutes. Add anion and bell pepperslices during the last minute. Discard chile. Serve hot.

Serves 6.

Note: the same recipe can be used to cook Goat in Creole Sauce. You will then use goat meat insteadof the beef. Goat is particularly popular in plateau central, Haiti.

When using the recipe for soup or syews, remove the Chile before adding meat to the vegetablesand used diced onion instead of the onion shavings. If you use diced onion, you will not need to strain the sauce.

* I will forward more about bitter orange.
** The meat may need more water and more time to become tender. It depends on the cut chosen and the size of the pieces. For small pieces like cut for stews or soup, the water and the time are less. In this case add water, 1 cup at a time. Sometimes no water is necessary for the meat cooks in its own juices.

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