Caribbean Marinated Dried Fried Beef


  • 1 and 1/2 lbs flank steak, cut into 1/4 inch slices (across the grain)
  • 1/2  cup shallots, chopped
  • 2 cloves garlic, crushed
  • 1 tsp thyme
  • 1 medium onion, chopped
  • 1 habanero pepper, seeded and chopped
  • 4 whole cloves
  • 4 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp sugar
  • 3/4 cup bitter orange juice or equal amounts of orange juice and lemon or lime juice
  • 3/4 cup lemon juice
  • white vinegar
  • 3 tbs vegetable oil

This technique involves various kinds of meat or poultry that are cut into thin strips and marinated for several hours in a mixture of Seville (bitter) orange, lemon juice, vinegar, herbs, onions, chives, shallots, salt and hot peppers.

  • Combine all the ingredients except the beef, vinegar and vegetable oil. Stir to mix well, then add the beef and enough vinegar to cover.
  • Marinate for 6 hours, refrigerated, then lift out, drain and dry with paper towels.
  • Place the marinated beef in a shallow baking dish, cover with cheesecloth and dry in the sun for 2 hours, or uncovered in a 170  degree oven for 2 and 1/2 hours.
  • Heat the vegetable oil in a large heavy frying pan a saute the meat on medium-high heat until lightly browned on both sides.
  • Serve with fried plantains and rice.
  • Veal, turkey, chicken, goat and lamb may be cooked in the same way.

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