Ingredients
- 1/2 cup Onion, chopped fine
- 1 lrg Garlic clove, chopped fine
- 1/2 x Inch fresh ginger, chopped fine
- 1 tsp Dried hot red chili flakes
- 1/2 tsp Salt
- 2 tsp Fish sauce (nam pya ye)
- 1/4 tsp Ground turmeric
- 1 tbl 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 tbl Water, and strained through a metal seive
Method :
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.
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