Amehnat (Country Style Beef) Recipe
1/2 cup Onion, chopped fine
1 large Garlic clove, chopped fine
1/2 Inch fresh ginger, chopped
1 tsp Dried hot red chili flakes
1/2 tsp Salt
2 tsp Fish sauce (nam pya ye)
1/4 tsp Ground turmeric
1 tbsp Corn or peanut oil
1 lb Boneless beef chuck, cut
-into 2-inch cubes
1 cup Water
1 Stalk lemongrass, cut into 4
-pieces, lightly pounded
1 tsp Tamarind paste, dissolved in
2 tbsp Water, and strained through
- a metal seive
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
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
to Beef Recipes
Food Tips of the Week
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* Use splenda as a substitute for sugar.
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Amehnat (Country Style Beef) Recipe Collection
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