Tassot

This selected beef version of tassot uses chuck tender roast. Mirlene marinates it with ready epis, lemon juice and optional kosher salt, pressure-cooks it, then deep-fries the pieces and finishes them with the retained cooking liquid and sliced vegetables.

The chuck tender roast is cut into cubes and washed, selecting the source’s vinegar cleaning option. In the Instant Pot, epis, lemon juice and optional kosher salt are added to the meat, which is left to marinate.

The Instant Pot is sealed and the beef pressure-cooked on the meat/stew setting. The pressure is released quickly. Vegetable oil heats in a deep fryer, and the cooked beef fries in small batches until golden brown.

The fried beef transfers to a large bowl. Bell peppers and a small onion are sliced, then mixed into the meat with some of the same liquid from the Instant Pot.

Red pepper flakes are sprinkled over when the optional spicy finish is used. Ready pikliz is served as the selected accompaniment.