📝 About This Recipe
Tasajo is a soul-warming Cuban treasure featuring salt-cured, dried beef that is rehydrated and simmered into a tender, savory masterpiece. This dish represents the ingenious history of preservation in the Caribbean, transforming rugged dried meat into a delicate shred with a rich, smoky tomato-based sauce. It is a labor of love that rewards the patient cook with deep, umami-rich flavors that are quintessentially Cuban.
🥗 Ingredients
The Beef
- 1.5 pounds Tasajo (Salt-cured dried beef) (cut into large 3-inch chunks)
- 8-10 cups Water (for soaking and boiling)
The Sofrito Base
- 1/4 cup Extra Virgin Olive Oil (Spanish olive oil preferred)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (seeded and diced)
- 6 pieces Garlic cloves (mashed in a mortar and pestle with a pinch of salt)
- 8 ounces Tomato Sauce (plain canned sauce)
- 1/2 cup Dry White Wine (Vino Seco) (cooking wine or a dry Sauvignon Blanc)
Spices and Aromatics
- 1 teaspoon Dried Oregano (crushed between palms)
- 1/2 teaspoon Ground Cumin (toasted if possible)
- 2 pieces Bay Leaves (whole)
- 4 ounces Pimiento Morrón (Roasted Red Peppers) (sliced into strips for garnish)
- 2 tablespoons Fresh Cilantro or Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by soaking the tasajo chunks in a large bowl of cold water for at least 12 hours, preferably 24. Change the water 3 to 4 times during this process to draw out the excess salt.
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2
After soaking, drain the beef and place it in a large pot or pressure cooker. Cover with fresh water (about 2 inches above the meat).
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3
If using a pressure cooker, cook for 45 minutes. If using a standard pot, simmer over medium-low heat for 1.5 to 2 hours until the meat is tender enough to pull apart with a fork.
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4
Drain the cooked meat, reserving 1 cup of the cooking liquid for later use. Let the meat cool slightly until it is safe to handle.
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5
Shred the beef by hand or with two forks into thin strands, discarding any excess fat or gristle. Set the shredded beef aside.
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6
In a large heavy-bottomed skillet or 'caldero', heat the olive oil over medium heat. Add the diced onions and green peppers.
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7
Sauté the vegetables for 5-7 minutes until the onions are translucent and the peppers are soft. Add the mashed garlic and cook for another 60 seconds until fragrant.
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8
Stir in the shredded beef, tossing it with the oil and vegetables to coat every strand. Let the beef sear slightly for 3-4 minutes.
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9
Pour in the tomato sauce, dry white wine, and the 1 cup of reserved cooking liquid. Stir well to combine.
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10
Add the bay leaves, cumin, and oregano. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes. This allows the beef to absorb the flavors of the sofrito.
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11
Remove the lid and check the consistency. The sauce should be thick and clinging to the meat, not watery. If too thin, simmer uncovered for another 5 minutes.
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12
Taste for salt. Because the beef was salt-cured, you likely won't need to add any, but adjust if necessary.
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13
Remove the bay leaves and transfer the tasajo to a serving platter. Garnish with the strips of roasted red peppers and chopped cilantro.
💡 Chef's Tips
Always change the soaking water frequently; this is the only way to control the saltiness of the final dish. If you can't find tasajo, you can substitute with 'cecina' or even high-quality corned beef brisket (though the flavor profile will change). Don't rush the shredding process; thinner strands absorb the sauce much better than thick chunks. For an extra layer of flavor, add a tablespoon of capers or sliced pimento-stuffed olives during the simmering stage.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy white rice to soak up the savory sauce. Accompany with 'frijoles negros' (Cuban black beans) for the ultimate traditional meal. Add a side of 'maduros' (sweet fried plantains) to balance the saltiness with caramelized sweetness. Pair with a crisp, cold Cuban lager or a glass of chilled Albariño wine.