Ah Mae Nhat - Braised Beef

Dear Readers,

You may be wondering why I haven't shared any recipes for meat dishes like curries. I apologize for the delay, as I've been trying to decide which one to make. I have finally decided on my favourite Braised Beef recipe.

I agree that the dish looks like a curry, and it's not incorrect to refer to it as a Beef curry. However, we call it Braised Beef in Burmese, which translates to Ah Mae Nat. Ah Mae means Beef and Nat means Braised. If you're not fond of Beef, you can substitute it with lamb, goat, pork, or chicken. If you opt for chicken, I recommend using bone-in chicken thighs and drumsticks and they require less cooking time compared to other meat options and taste fantastic.

Ingredients

1kg of Oyster Blade (Cut into medium cubes)

Paprika powder             ¼ tsp

Cayenne powder           ¼ tsp

Turmeric powder           ¼ tsp

Burmese Masala           1 tsp (You can also use Grand Masala)

Sugar                            ½ tsp

Salt                              ½ tsp

White pepper                ¼ tsp

Plain Greek Yogurt        1 tbsp

Fried Shallot                 2 handful (Crush by hand)

Fried Garlic                  1 handful (Crush by hand)

(This will make a curry paste by itself. This is a MUST. You can find it at the Asian grocery store)

Vegetable oil                 1 tbsp

Yu Mi’s Method

Step      1: Mix all ingredients well, properly cling wrap, and marinate in the fridge. Please Marinate the meat at least 45 minutes - 1 hour before cooking or overnight.

A normal big pot with a lid is sufficient, no need for Connoisseur or Braiser.

Step      2: Place the marinated beef in your preferred pot and start cooking it on medium heat with 1 tablespoon of oil. Remember to shake the pot occasionally to prevent it from sticking to the bottom. After 10 to 15 minutes, remove the lid and pour approximately 1 liter of cold water into the pot. Then, lower the heat and wait for the water to boil before covering the pot with the lid again.

Please stir occasionally to prevent the meat from sticking to the bottom of the pot.

Braising beef can take up to three hours, depending on the parts of the beef used. For Oyster Blade, the meat will be tender after approximately one to two hours of braising. Once the meat is soft and tender, it is time to reduce the water. It is important to note that fried shallots will turn into a gravy or sauce form, so it is unnecessary to reduce the liquid too much. You can stop cooking when you see oil on the surface.

Braised beef is typically served with steamed rice, roselle leaves or mustard leaves soup, and pounded shrimp paste chili or Fried Chili like how I like it. 

💙💙Much Love, God Bless You💙💙