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Amehnat (Country Style Beef)

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      Title: AMEHNAT (COUNTRY STYLE BEEF)
 Categories: Burma, Beef
      Yield: 4 Servings
 
    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
 
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