CalzinoCapo.com

 Site Search:
 
      Home     Recipes     Store

Amehnat (Country Style Beef)

Home | Recipes | A
Beef

Ingredients:

  • 1/2 c Onion, chopped fine
  • 1 lg Garlic clove, chopped fine
  • 1/2 Inch fresh ginger, chopped fine
  • 1 ts Dried hot red chili flakes
  • 1/2 ts Salt
  • 2 ts Fish sauce (nam pya ye)
  • 1/4 ts Ground turmeric
  • 1 tb Corn or peanut oil
  • 1 lb Boneless beef chuck, cut into 2-inch cubes
  • 1 c Water
  • 1 Stalk lemongrass, cut into 4 pieces, lightly pounded
  • 1 ts Tamarind paste, dissolved in
  • 2 tb Water, and strained through a metal seive

Directions:

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.
 
From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Posted by: Karin Brewer, Cooking Echo, 9/92
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini