Text 8566, 73 rader
Skriven 2014-01-07 05:47:38 av Dave Drum (1:261/38)
Ärende: Chile 5061
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Dried Beef (Thit Bo Kho)
 Categories: Beef, Bbq, Oriental, Chilies
      Yield: 4 Servings

      1 lb Lean bottom round or
           - sirloin, in one piece,
           - about 6" diameter
      2    Stalks fresh lemon grass,
           +=OR=+
      2 tb Dried lemon grass
      2 sm Red chile peppers, seeded
  2 1/2 tb Sugar or honey
      1 tb Nuoc mam (fish sauce)
      3 tb Light soy sauce

  Here's a Vietnamese version of beef "jerky" made with red
  chilies and honey or sugar that sounds like it's off in
  the direction of your Chinese Dried Fried Beef recipe.

  This Vietnamese-style "beef Jerky" is delicious served
  with drinks. The Vietnamese enjoy eating it as a snack
  with glutinous rice. It is also an ingredient in Green
  Papaya Salad.

  Cut the beef across the grain onto very thin 3 by 3 inch
  slices. If you are using fresh lemon grass, discard the
  outer leaves and upper half of the stalk. Cut into thin
  slices and finely chop. If you are using dried lemon
  grass, soak in warm water for 1 hour. Drain and finely
  chop.

  Combine the chiles and sugar in a mortar and pestle and
  pound to a fine paste. Add the chopped lemon grass, fish
  sauce and soy sauce and stir to blend. (If using a
  blender, combine all of these and blend to a very fine
  paste.) Spread the paste over the beef pieces to coat both
  sides. Let marinate for 30 minutes.

  Spread out each slice of marinated beef on a large, flat
  wire rack or baking sheet. Let stand in the sun until both
  sides are completely dried, about 12 hours. (You can also
  place a rack on a jelly roll pan and let the beef dry in
  the refrigerator for 2 days.)

  Grill the beef over a medium charcoal fire or transfer the
  rack from the refrigerator to the middle of a preheated
  400øF/205øC oven and bake until brown and crisp, about 10
  minutes.

  Serve with glutinous rice.

  NOTE: After cooking, the meat may be kept for up to 1 week
  in a covered jar at room temperature.

  Makes 4 servings.

  From "The Foods of Vietnam" by Nicole Rauthier. Stewart,
  Tabori & Chang. 1989.

  Posted by Stephen Ceideburg August 28 1990.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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... My idea of an agreeable person is one who agrees with me. - Benj Disraeli

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