Amehnat (Country Style Beef) Recipe

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Amehnat (Country Style Beef) Ingredients

1/2 cup Onion, chopped fine
1 large Garlic clove, chopped fine
1/2 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 tbsp 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 tbsp Water, and strained through
- a metal seive

A Recipe for
Amehnat (Country Style Beef)

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This is a recipe for Amehnat (Country Style Beef) from the recipe cookbook of Recipes-to-go (Beef)

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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

Amehnat (Country Style Beef)

Tell me what you eat, I'll tell you who you are.
Anthelme Brillat-Savarin

Amehnat (Country Style Beef) Directions

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

Serves: 4

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Amehnat (Country Style Beef) Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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