Amehnat (Country Style Beef)

Ingredients: 1/2 Cups Onion, Chopped Fine Large Garlic Clove, Chopped Fine 1/2 Inch Fresh Ginger, Chopped Fine Teaspoon Dried Hot Red Chili Flakes 1/2 Teaspoons Salt Teaspoons Fish Sauce (nam Pya Ye) 1/4 Teaspoons Ground Turmeric Tablespoon Corn Or Peanut Oil Pound Boneless Beef Chuck, Cut Into 2-inch Cubes Cup Water Stalk Lemongrass, Cut Into 4 Pieces, Lightly Pounded Teaspoon Tamarind Paste, Dissolved In Tablespoons Water, And Strained Through A Metal Seive Makes:

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

| |