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| 1/2 Tasse | Onion fine chopped |
| 1 gross | cloves garlic finely chopped |
| 1/2 | Inch fresh ginger, chopped fine |
| 1 Teelöffel | Dried hot red chili flakes |
| 1/2 Teelöffel | salt |
| 2 Teelöffel | Fish sauce (nam pya ye) |
| 1/4 Teelöffel | turmeric ground |
| 1 Esslöffel | Corn or peanut oil |
| 1 x ca. 450 g | Boneless beef chuck, cut into 2-inch cubes |
| 1 Tasse | water |
| 1 | Stalk lemongrass, cut into 4 pieces, lightly pounded |
| 1 Teelöffel | Tamarind paste, dissolved in |
| 2 Esslöffel | Water, and strained through a metal seive |
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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.
Company, Inc., New York. 1987. Isbn 0-87131-524-6 Posted by: Karin Brewer, Cooking Echo, 9/92
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