Amehnat (country Style Beef)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Burmese | Beef, Burma | 4 | Servings |
INGREDIENTS
| 1/2 | c | Onion, chopped fine |
| 1 | Garlic clove, chopped fine | |
| 1/2 | Inch fresh ginger, chopped | |
| fine | ||
| 1 | t | Dried hot red chili flakes |
| 1/2 | t | Salt |
| 2 | t | Fish sauce, nam pya ye |
| 1/4 | t | Ground turmeric |
| 1 | T | 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 | t | Tamarind paste, dissolved in |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 586
Calories From Fat: 398
Total Fat: 44.2g
Cholesterol: 118.2mg
Sodium: 540.4mg
Potassium: 289.6mg
Carbohydrates: 11.6g
Fiber: 2.5g
Sugar: 2.4g
Protein: 33.6g