Amehnat (Country Style Beef)

Title:
Amehnat (Country Style Beef)

Yield:
4 Servings

Categories:
Burma,
Beef




Ingredients:





   1/2 c  Onion, chopped fine


     1 lg Garlic clove, chopped fine


   1/2    Inch fresh ginger, chopped


          -fine


     1 ts Dried hot red chili flakes


   1/2 ts Salt


     2 ts Fish sauce (nam pya ye)


   1/4 ts Ground turmeric


     1 tb Corn or peanut oil


     1 lb Boneless beef chuck, cut


          -into 2-inch cubes


     1 c  Water


     1    Stalk lemongrass, cut into 4


          -pieces, lightly pounded


     1 ts Tamarind paste, dissolved in


     2 tb 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 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