1/2 cup onion, chopped fine
1 large garlic clove, chopped fine
1/2 inch fresh ginger, chopped fine
1 teaspoon dried hot red chili flakes
1/2 teaspoon salt
2 teaspoon fish sauce (nam pya ye)
1/4 teaspoon ground turmeric
1 tablespoon corn or peanut oil
1 lb boneless beef chuck, cut into 2-inc; h cubes
1 cup water
1 stalk lemongrass, cut into 4 pieces; , lightly pounded
1 teaspoon tamarind paste, dissolved in
2 tablespoon water, and strained through a meta; l 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.
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