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Beef Balls recipe
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To make Beef Balls you will need
Ingredients
| 1/4 | cups | Plus one tablespoon nuoc mam (Vietnamese fish sauce) | | 1 | tablespoon | Plus 1 teaspoon potato starch | | 1 | teaspoon | Baking powder | | 1 | teaspoon | Sugar | | 1/4 | teaspoons | Freshly ground black pepper | | 2 | pounds | Trimmed boneless beef hind shank | | 4 | | Garlic cloves, crushed | | 1 | teaspoon | Oriental sesame oil | | | Vegetable oil, for shaping meatballs |
Instructions
In a shallow dish, mix the fish sauce, potato starch, baking powder,
sugar and black pepper.
Slice the meat into 1/8-inch-thick pieces. Add to the marinade and
mix well. Cover and refrigerate for at least 4 hours, or overnight.
Before proceeding, transfer the meat to the freezer for 30 minutes.
Work with half of the beef at a time; do not overload the work bowl.
In a food processor, combine half of the beef with half of the garlic
and sesame oil. Process to a completely smooth but stiff paste,
about 3 minutes. Stop occasionally to scrape down the sides of the
work bowl. The completed paste should spring back to the touch.
Transfer the paste to a bowl. Process the remaining beef, garlic and
sesame oil the same way.
Rub some vegetable oil on one hand. Grab a handful of the meat paste
and close your hand into a fist, squeezing out a small portion of the
mixture, about 1 teaspoon, between your thumb and index finger. Keep
rolling and squeezing the same portion between your thumb and index
finger until you obtain a smooth rounded ball. Scoop out the
meatball with an oiled spoon. Repeat until all of the paste is used.
Pour 1 inch of water into a wok or wide pot. Place a steamer rack or
bamboo steamer over the water. Arrange the meatballs without
crowding in a single layer on the rack. Cover and steam for 5
minutes.
Serve as an appetizer with chili sauce. These beef balls can also be
added to a well-seasoned beef broth, sprinkled with chopped scallions
and black pepper and served as a soup (noodles may be added).
NOTE: These meatballs may be frozen. Thaw them thoroughly, then
steam or simmer in boiling water until just heated through.
Yield: about 60 meatballs.
Enjoy your Beef Balls
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Mon 14 Jul 2008
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