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Amehnat (Country Style Beef)
Ingredients
- 1/2 c. Onion, minced fine
- 1 lrg Garlic clove, minced fine
- 1/2 x Inch fresh ginger, minced fine
- 1 tsp Dry warm red chili flakes
- 1/2 tsp Salt
- 2 tsp Fish sauce (nam pya ye)
- 1/4 tsp Grnd turmeric
- 1 Tbsp. Corn or possibly peanut oil
- 1 lb Boneless beef chuck, cut into 2-inch cubes
- 1 c. Water
- 1 stalk lemongrass, cut into 4 pcs, lightly pounded
- 1 tsp Tamarind paste, dissolved in
- 2 Tbsp. 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 which 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 min.
- 2. Put the beef and marinade in a pan, add in the water and lemongrass, and stir to mix. Bring to a boil, cover, and simmer over low heat for about 1 1/2 hrs. Don't uncover the pan till beef is almost tender. Shake the pan once or possibly twice during this time.
- 3. When the beef is tender, add in the tamarind liquid; adjust the salt if necessary. Cook the beef for 5 min more.
- Serve hot with rice and other dishes.
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