Haitian Spiced Sun-Dried Beef

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Tasso is Haiti's answer to jerky: lean beef marinated in a fragrant epis-style seasoning blend with scotch bonnet, allspice, and cloves, then slowly sun-dried or oven-dried until rock-hard and deeply savory. The cured slices store for months and are shaved or chopped into stews, rice, and bean dishes to add rich umami depth.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 5 gFat
• 2 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 0 gSugar
• 38 gProtein
• 1820 mgSodium
• 520 mgPotassium
• 35 mgCalcium
• 5.5 mgIron
• 6 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the beef

• 2 lb lean beef top round or eye of round, trimmed of all visible fat
• 1/4 cup coarse kosher salt
• 2 tablespoons lime juice (about 1 lime)

For the epis-spice marinade

• 1 small bunch scallions (about 6), roughly chopped
• 1 small green bell pepper, roughly chopped
• 8 cloves garlic, smashed
• 1/2 cup fresh flat-leaf parsley leaves
• 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
• 1 scotch bonnet pepper, stemmed and seeded (or 1/2 for less heat)
• 1 tablespoon whole allspice berries (piment doux)
• 1 teaspoon whole cloves
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground ginger
• 1/3 cup white vinegar

Directions

1. Slice the beef across the grain into very thin sheets, about 1/8 inch thick. Partially freezing the meat for 30 to 45 minutes makes slicing much easier.
2. Make the marinade: combine scallions, bell pepper, garlic, parsley, thyme, scotch bonnet, allspice, cloves, black pepper, ginger, vinegar, and lime juice in a blender. Puree until a coarse, wet paste forms, adding 1 to 2 tablespoons water only if needed to blend.
3. Rub the salt evenly over both sides of every beef slice, then massage about three-quarters of the marinade into the meat, working it into every surface. Reserve the remaining marinade.
4. Layer the seasoned slices in a nonreactive glass or stainless steel dish, spoon the reserved marinade on top, cover, and refrigerate 18 to 24 hours, turning the slices once halfway through.
5. Remove the beef from the marinade and pat each slice thoroughly dry with paper towels. Lay the slices on wire racks set over sheet pans, leaving space between each piece for airflow.
6. Sun-dry method: cover the racks with fine cheesecloth and place in direct sun for 6 to 8 hours daily, bringing indoors at night, for 3 to 5 days until the beef is stiff, leathery, and dark mahogany.
7. Oven-dry method: set the oven to its lowest temperature (170 to 180 F), prop the door open with a wooden spoon, and dry for 6 to 8 hours, flipping the slices every 2 hours, until completely hard and dry.
8. Test doneness by bending a slice; it should crack rather than bend. Properly dried tasso will keep in an airtight jar in a cool, dark pantry for 2 to 3 months.
9. To use, briefly soak in warm water to soften, then chop, shave, or tear into rice, beans, soups, or vegetable stews.

Cook’s Notes

• Trim all fat before drying; fat goes rancid quickly and shortens shelf life.
• Wear kitchen gloves when handling scotch bonnet and wash hands thoroughly before touching your eyes.
• Humidity is the enemy of proper drying—pick a stretch of dry weather for sun-drying, or use the oven method in rainy season.
• Traditional Haitian cooks often add a splash of bitter orange juice (or substitute 1:1 orange and lime) to the marinade for deeper flavor.
• For shorter drying times, slice the beef thinner (about 1/16 inch) using a sharp knife or meat slicer.

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