| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Burmese | Burma, Beef | 4 | Servings |
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 |
INSTRUCTIONS
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
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