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

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