{"id":80908,"date":"2026-06-29T08:19:54","date_gmt":"2026-06-29T06:19:54","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&p=80908"},"modified":"2026-06-29T08:18:40","modified_gmt":"2026-06-29T06:18:40","slug":"wuerzige-haiti-kueche-rawlston-williams-rezept-fuer-tasso-de-boeuf","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/wuerzige-haiti-kueche-rawlston-williams-rezept-fuer-tasso-de-boeuf\/","title":{"rendered":"W\u00fcrzige Haiti-K\u00fcche: Rawlston Williams\u2019 Rezept f\u00fcr Tasso de B\u0153uf"},"content":{"rendered":"

Im Zentrum dieses haitianischen Gerichts steht \u00bbEpis\u00ab<\/strong>, eine gr\u00fcne W\u00fcrzpaste<\/strong> aus Kr\u00e4utern, Gem\u00fcse und Gew\u00fcrzen, die laut Rawlston Williams<\/strong> der K\u00fcche Haitis \u00bbTiefe und Charakter\u00ab<\/strong> verleiht. F\u00fcr sein Tasso de B\u0153uf wird Rindfleisch<\/strong> mehrere Stunden darin mariniert und anschlie\u00dfend knusprig gebraten.<\/strong> Scotch-Bonnet-Chili, Thymian, Bitterorange und Kreuzk\u00fcmmel sorgen f\u00fcr intensive Aromen, die das Rezept besonders vielschichtig<\/strong> machen. Ein Gericht, das zeigt, welche Bedeutung Marinaden und Gew\u00fcrzpasten in der karibischen K\u00fcche<\/strong> haben.<\/p>\n

Tasso de B\u0153uf<\/h2>\n

(f\u00fcr 4 Personen)<\/p>\n

DIE ZUTATEN<\/h3>\n
    \n
  • \n

    120\u2009g Epis (siehe Zutaten und Rezept unten!)<\/p>\n<\/li>\n

  • \n

    4 Knoblauchzehen, gehackt<\/p>\n<\/li>\n

  • \n

    1 Scotch Bonnet-Chili, gehackt<\/p>\n<\/li>\n

  • \n

    1 TL gehackter, frischer Thymian<\/p>\n<\/li>\n

  • \n

    1 TL gemahlener Kreuzk\u00fcmmel<\/p>\n<\/li>\n

  • \n

    1\u00bd TL Salz<\/p>\n<\/li>\n

  • \n

    \u00bd TL frisch gemahlener schwarzer Pfeffer<\/p>\n<\/li>\n

  • \n

    1 kleine Zwiebel, gehackt<\/p>\n<\/li>\n

  • \n

    \u00bd gr\u00fcne Paprika, gehackt<\/p>\n<\/li>\n

  • \n

    1 Stange Sellerie, gehackt<\/p>\n<\/li>\n

  • \n

    910\u2009g Rindfleisch, in kleine St\u00fccke geschnitten<\/span><\/p>\n<\/li>\n

  • \n

    250\u2009ml Bitterorangensaft (oder eine -Mischung aus Orangen- und Limettensaft)<\/p>\n<\/li>\n

  • \n

    1 EL Pflanzen\u00f6l<\/p>\n<\/li>\n<\/ul>\n

    DIE ZUBEREITUNG<\/h3>\n

    In einer gro\u00dfen Sch\u00fcssel<\/strong> Epis, Orangensaft, Knoblauch, Scotch Bonnet, Thymian, Kreuzk\u00fcmmel, Salz, schwarzen Pfeffer, Zwiebel, Paprika und Sellerie vermengen. Die Rindfleischst\u00fccke<\/strong> dazugeben und gut durchmischen, bis sie vollst\u00e4ndig bedeckt sind. Abdecken und im K\u00fchlschrank mindestens zwei Stunden oder \u00fcber Nacht<\/strong> marinieren lassen, um ein intensiveres Aroma zu erzielen.<\/p>\n

    Einen Teller mit K\u00fcchenpapier<\/strong> auslegen und in der N\u00e4he des Herdes bereitstellen. In einer Pfanne das Pflanzen\u00f6l bei mittlerer Hitze erhitzen. Die Rindfleischst\u00fccke portionsweise braten,<\/strong> bis sie gebr\u00e4unt und knusprig sind, etwa 3\u2009\u2013\u20094 Minuten pro Seite.<\/strong><\/p>\n

    Herausnehmen, auf K\u00fcchenpapier abtropfen lassen und servieren.<\/strong><\/p>\n

    Epis<\/h2>\n

    Jeder Koch auf Haiti hat seine eigene Version der gr\u00fcnen W\u00fcrzpaste:<\/strong> manche spritziger mit Limette, andere kr\u00e4ftiger mit Nelken oder Chili.<\/p>\n

    DIE ZUTATEN<\/h3>\n
      \n
    • \n

      1 kleine Zwiebel, gehackt<\/p>\n<\/li>\n

    • \n

      4 Fr\u00fchlingszwiebeln, gehackt<\/p>\n<\/li>\n

    • \n

      1 gr\u00fcne Paprika, gehackt<\/p>\n<\/li>\n

    • \n

      2 Stangen Sellerie, gehackt<\/p>\n<\/li>\n

    • \n

      1 kleines Bund Koriander, gehackt<\/p>\n<\/li>\n

    • \n

      4 Knoblauchzehen, gesch\u00e4lt, aber ganz<\/p>\n<\/li>\n

    • \n

      1 kleine Scotch Bonnet Chili, entkernt
      \n(falls weniger Sch\u00e4rfe gew\u00fcnscht)<\/p>\n<\/li>\n

    • \n

      10 Zweige Thymian, Bl\u00e4tter abgezupft<\/p>\n<\/li>\n

    • \n

      4 EL Pflanzen\u00f6l<\/p>\n<\/li>\n

    • \n

      2 EL Limettensaft<\/p>\n<\/li>\n

    • \n

      1 EL Gew\u00fcrznelken<\/p>\n<\/li>\n

    • \n

      1 H\u00fchnerbr\u00fchw\u00fcrfel<\/p>\n<\/li>\n

    • \n

      1 TL Salz, plus mehr nach Geschmack<\/p>\n<\/li>\n

    • \n

      \u00bd TL frisch gemahlener schwarzer Pfeffer, plus ev. mehr nach Geschmack<\/p>\n<\/li>\n<\/ul>\n

      DIE ZUBEREITUNG<\/h3>\n

      Zwiebel, Fr\u00fchlingszwiebeln, Paprika, Sellerie,<\/span> Koriander, Knoblauch, Scotch-Bonnet-Chili, Thymian, \u00d6l, Limettensaft, Nelken, Br\u00fchw\u00fcrfel, Salz und Pfeffer in einen Mixer oder eine K\u00fcchenmaschine<\/strong> geben.<\/p>\n

      P\u00fcrieren<\/strong>, bis eine glatte Masse entsteht. Mit Salz und Pfeffer abschmecken<\/strong>.<\/p>\n

      Epis ist in einem luftdichten Beh\u00e4lter im K\u00fchlschrank bis zu zwei Wochen haltbar!<\/strong><\/p>\n

      Mehr von Rawlston Williams<\/h2>\n

      \u2026 finden Sie in seinem Kompendium der karibischen K\u00fcche: \u00bbThe Caribbean Cookbook\u00ab \u2013 hier entlang >><\/p>\n","protected":false},"excerpt":{"rendered":"

      Die haitianische K\u00fcche ist bekannt f\u00fcr intensive Gew\u00fcrze und aromatische Marinaden. Rawlston Williams verbindet in seinem Tasso de B\u0153uf Kr\u00e4uter, Chili und Bitterorange zu einem kr\u00e4ftigen Gericht. Ihre G\u00e4ste werden \u00fcberrascht sein! <\/p>\n","protected":false},"author":5,"featured_media":80904,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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