Grilled
Dried Beef
(Thit Bo Kho)
Ingredients
-
1
pound Lean bottom round or -- sirloin, in one piec 6 inches in Diameter
-
2
Stalks fresh lemon grass -- or 2 tablespoons dri grass
-
2
small Red chile peppers -- seeded
-
2
1/2 tablespoons Sugar or honey
-
1
tablespoon Nuoc mam (Vietnamese fish -- sauce)
-
3
tablespoons Light soy sauce
Directions
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 400F 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.
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