Beef Tassau Platter Recipe

1. Prep and Marinate

Slice the beef thinly across the grain into 1/8- to 1/4-inch strips. In a bowl combine minced garlic, minced ginger, soy sauce, Worcestershire sauce, adobo seasoning, black pepper, minced scotch bonnet (if using), and lime juice. Add the beef, toss to coat, and marinate 20–30 minutes at room temperature or up to 2 hours in the refrigerator.

2. Sear and Fry

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tablespoons of the vegetable oil and swirl. Working in a single layer (do not overcrowd), sear strips of beef in batches for 1–2 minutes per side until browned and lightly crisped at the edges. Remove to a tray. Add more oil as needed between batches. For a drier, chewier tassau texture, after searing reduce heat to medium-high, add a thin film of oil, and press/leave the beef to fry and dry for an additional 1–2 minutes per side until edges are crisp. Season lightly with salt if needed.

3. Keep Warm

Transfer finished beef to a warm plate and tent with foil while you finish other components so it remains hot and slightly crisp.

1. Prepare Plantains

Peel the ripe plantains and cut on a bias into 1/2-inch thick slices.

2. Fry

Heat oil in a heavy skillet over medium heat to 325–350°F (medium). Add plantain slices in a single layer and fry 2–3 minutes per side until golden brown and caramelized. Fry in batches if necessary so pieces do not crowd. Remove to a paper towel-lined plate and immediately sprinkle very lightly with salt.

1. Make Brine

In a small saucepan combine white vinegar, water, sugar, salt, mustard seeds, and turmeric. Bring just to a simmer so sugar and salt dissolve and mustard seeds bloom, about 1–2 minutes. Remove from heat and let cool for 5 minutes.

2. Pickle Vegetables

Place julienned carrot, sliced cabbage, sliced red onion, and sliced chili in a heatproof jar or bowl. Pour the warm brine over the vegetables so they are submerged. Let sit at room temperature for at least 30 minutes before serving; for stronger flavor refrigerate at least 2 hours or up to 48 hours. Drain if desired before plating.

Wash and dry lettuce, tear into serving portions. Slice or wedge the tomato. Arrange lettuce and tomato on the platter as a bed for the beef and rice. Sprinkle chopped cilantro or parsley over the pickles and lettuce if using. Place lime wedges alongside for squeezing.

1. Rinse Rice

Rinse 1 cup long-grain rice under cold water until the water runs clear to remove excess starch; drain well.

2. Cook Rice

In a medium saucepan bring 1 3/4 cups water (or broth for more flavor), 1/2 tsp salt, and 1 tsp oil or butter to a simmer. Add the rinsed rice, stir once, cover, and reduce heat to low. Cook undisturbed for 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with fork.

If you choose black bean rice, Haitian mushroom rice, Somali rice, or Jollof rice, prepare those recipes separately and portion the same volume (about 1 cup cooked rice per serving) to accompany the platter.

1. Arrange Base

Place a bed of 1 cup cooked rice (or chosen rice) on each serving plate or on a shared platter. Fan lettuce and tomato alongside the rice.

2. Add Beef and Plantain

Pile the hot seasoned fried beef on top of or beside the rice. Arrange 4–6 fried plantain slices next to the beef.

3. Garnish and Serve

Spoon a generous portion (2–3 tbsp) of the spicy pickled vegetables next to the beef and plantain. Garnish with chopped cilantro if using and place lime wedges for squeezing. Serve immediately while beef and plantains are hot.