Amehnat (country style beef)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion, chopped fine |
| 1 | large | Garlic clove, chopped fine |
| ½ | Inch fresh ginger, chopped fine | |
| 1 | teaspoon | Dried hot red chili flakes |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Fish sauce (nam pya ye) |
| ¼ | teaspoon | Ground turmeric |
| 1 | tablespoon | Corn or peanut oil |
| 1 | pounds | 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 |
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 1½ 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