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Amehnat (country style beef)
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| Artist: |
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| Categories: |
Beef, Burmese, Central Asian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Onion, chopped fine | | 1
| large | Garlic clove, chopped fine | | 1/2
| | Inch fresh ginger, chopped | | | -fine | | 1
| tsp | Dried hot red chili flakes | | 1/2
| tsp | Salt | | 2
| tsp | Fish sauce (nam pya ye) | | 1/4
| tsp | Ground turmeric | | 1
| tbsp | Corn or peanut oil | | 1
| lbs | Boneless beef chuck, cut | | | -into 2-inch cubes | | 1
| cup | Water | | 1
| | Stalk lemongrass, cut into 4 | | | -pieces, lightly pounded | | 1
| tsp | Tamarind paste, dissolved in | | 2
| tbsp | Water, and strained through | | | - a metal seive |
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Procedures:
| 1 | This dish is known as a "slow cook" and is prepared over wood fires in the villages. | | 2 | Keeping the pan covered and simmering slowly ensures that the flavors are sealed in. it is a typical method of village cooking. | | 3 | Marinade: Mix the marinade ingredients together; pour over been, and marinate for 15 minutes. | | 4 | Put the beef and marinade in a pan, add the water and lemongrass, and stir to mix. | | 5 | Bring to a boil, cover, and simmer over low heat for about 1 ?hours. | | 6 | Do not uncover the pan until beef is almost tender. | | 7 | Shake the pan once or twice during this time. | | 8 | When the beef is tender, add the tamarind liquid; adjust the salt if necessary. | | 9 | Cook the beef for 5 minutes more. | | 10 | Serve warm with rice and other dishes |
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