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Title: Amehnat (country Style Beef)
Category: Ethnic Beef
Serves: 4

Ingredients:

0.50	c	Onion, chopped fine
1.00	lg	Garlic clove, chopped fine
0.50		Inch fresh ginger, chopped
		-fine
1.00	ts	Dried hot red chili flakes
0.50	ts	Salt
2.00	ts	Fish sauce (nam pya ye)
0.25	ts	Ground turmeric
1.00	tb	Corn or peanut oil
1.00	lb	Boneless beef chuck, cut
		-into 2-inch cubes
1.00	c	Water
1.00		Stalk lemongrass, cut into 4
		-pieces, lightly pounded
1.00	ts	Tamarind paste, dissolved in
2.00	tb	Water, and strained through
		- a metal seive

Instructions:
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.