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Amehnat Country Style Beef Recipe
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To make 4 servings of Amehnat Country Style Beef
Ingredients
| 1/2 | cups | Onion, chopped fine | | 1 | large | Garlic clove, chopped fine | | 1/2 | | Inch fresh ginger, chopped fine | | 1 | teaspoon | Dried hot red chili flakes | | 1/2 | teaspoons | Salt | | 2 | teaspoons | Fish sauce (nam pya ye) | | 1/4 | teaspoons | Ground turmeric | | 1 | tablespoon | Corn or peanut oil | | 1 | pound | Boneless beef chuck, cut into 2-inch cubes | | 1 | cup | Water | | 1 | | Stalk lemongrass, cut into 4 pieces, lightly pounded | | 1 | teaspoon | Tamarind paste, dissolved in | | 2 | tablespoons | Water, and strained through a metal seive |
Instructions
This dish is known as a 'slow cook' and is prepared over wood fires in the
villages. Keeping the pan covered and simmering slowly ensures that the
flavors are sealed in. It is a typical method of village cooking.
Marinade: 1. Mix the marinade ingredients together; pour over been, and
marinate for 15 minutes.
2. Put the beef and marinade in a pan, add the water and lemongrass, and
stir to mix. Bring to a boil, cover, and simmer over low heat for about 1
1/2 hours. Do not uncover the pan until beef is almost tender. Shake the
pan once or twice during this time.
3. When the beef is tender, add the tamarind liquid; adjust the salt if
necessary. Cook the beef for 5 minutes more.
Serve warm with rice and other dishes.
Enjoy your Amehnat Country Style Beef
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Fri 16 May 2008
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