အမဲသားနှပ် (Burmese Braised Beef)
အမဲသားနှပ် (Burmese Braised Beef)
Ingredients
For the Braised Beef
- 1 1/2 pounds beef shanks, cut into large chunks
- 1/4 cup yogurt
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons chili powder, divided
- 3 tablespoons fish sauce, divided
- 1/4 cup oil, divided
- 1 tablespoon ginger, chopped
- 2 onions, large, diced
- 1 head garlic, peeled and diced
- 4 cups water, or as needed
For Serving (Optional)
- 1 cucumber, sliced
- 1/2 cup fresh mint leaves
- 1/4 cup chili paste (ngapi thoke)
Instructions
- 1
Cut the beef shanks into large, approximately 2-inch chunks. Place the beef chunks in a large bowl.
⏱️ 5 min
- 2
To marinate the beef, add the yogurt, turmeric powder, 1 teaspoon of salt, 1 tablespoon of chili powder, 1 tablespoon of fish sauce, and 2 tablespoons of oil to the bowl with the beef.
⏱️ 2 min
- 3
Mix thoroughly by hand, ensuring the beef is well coated with the marinade. Add the chopped ginger and mix again to distribute evenly.
⏱️ 3 min
- 4
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the beef to marinate and tenderize.
- 5
While the beef is marinating (or just before cooking), peel and dice the two large onions. Peel and dice the entire head of garlic.
⏱️ 10 min
- 6
Heat the remaining 2 tablespoons of oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 7
Add the diced onions and garlic to the hot oil. Sauté them, stirring frequently, until they are soft, translucent, and fragrant, about 8-10 minutes.
⏱️ 10 min
- 8
Add the remaining 1 tablespoon of chili powder to the sautéed aromatics. Stir continuously for 1-2 minutes to toast the chili powder and develop its color, being careful not to burn it.
⏱️ 2 min
- 9
Add the marinated beef (including any marinade from the bowl) to the pot. Stir well to combine the beef with the aromatics and chili mixture.
⏱️ 3 min
- 10
Pour in enough water to just cover the beef. Stir gently, then bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook.
⏱️ 5 min
- 11
Continue to simmer the beef over low heat for at least 2-3 hours, or until the beef is very tender. Check periodically, stirring occasionally, and add more water in 1/2 cup increments if the liquid reduces too much before the beef is tender.
⏱️ 150 min
- 12
Once the beef is tender, remove the lid and increase the heat to medium. Continue to cook, stirring more frequently, until most of the water has evaporated and the sauce has thickened to a rich consistency, with the oil separating and rising to the surface. This may take another 15-20 minutes.
⏱️ 20 min
- 13
Taste the braised beef and season with the remaining 2 tablespoons of fish sauce, or more to your preference. Stir well to incorporate.
⏱️ 1 min
- 14
Serve the Burmese Braised Beef hot, garnished with fresh vegetables like sliced cucumber and mint leaves, and a side of chili paste (ngapi thoke) if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
အမဲသားနှပ် (Burmese Braised Beef)
For the Braised Beef
- 1 1/2 pounds beef shanks, cut into large chunks
- 1/4 cup yogurt
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons chili powder, divided
- 3 tablespoons fish sauce, divided
- 1/4 cup oil, divided
- 1 tablespoon ginger, chopped
- 2 onions, large, diced
- 1 head garlic, peeled and diced
- 4 cups water, or as needed
For Serving (Optional)
- 1 cucumber, sliced
- 1/2 cup fresh mint leaves
- 1/4 cup chili paste (ngapi thoke)
Instructions
- 1
Cut the beef shanks into large, approximately 2-inch chunks. Place the beef chunks in a large bowl.
⏱️ 5 min - 2
To marinate the beef, add the yogurt, turmeric powder, 1 teaspoon of salt, 1 tablespoon of chili powder, 1 tablespoon of fish sauce, and 2 tablespoons of oil to the bowl with the beef.
⏱️ 2 min - 3
Mix thoroughly by hand, ensuring the beef is well coated with the marinade. Add the chopped ginger and mix again to distribute evenly.
⏱️ 3 min - 4
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the beef to marinate and tenderize.
- 5
While the beef is marinating (or just before cooking), peel and dice the two large onions. Peel and dice the entire head of garlic.
⏱️ 10 min - 6
Heat the remaining 2 tablespoons of oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 7
Add the diced onions and garlic to the hot oil. Sauté them, stirring frequently, until they are soft, translucent, and fragrant, about 8-10 minutes.
⏱️ 10 min - 8
Add the remaining 1 tablespoon of chili powder to the sautéed aromatics. Stir continuously for 1-2 minutes to toast the chili powder and develop its color, being careful not to burn it.
⏱️ 2 min - 9
Add the marinated beef (including any marinade from the bowl) to the pot. Stir well to combine the beef with the aromatics and chili mixture.
⏱️ 3 min - 10
Pour in enough water to just cover the beef. Stir gently, then bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook.
⏱️ 5 min - 11
Continue to simmer the beef over low heat for at least 2-3 hours, or until the beef is very tender. Check periodically, stirring occasionally, and add more water in 1/2 cup increments if the liquid reduces too much before the beef is tender.
⏱️ 150 min - 12
Once the beef is tender, remove the lid and increase the heat to medium. Continue to cook, stirring more frequently, until most of the water has evaporated and the sauce has thickened to a rich consistency, with the oil separating and rising to the surface. This may take another 15-20 minutes.
⏱️ 20 min - 13
Taste the braised beef and season with the remaining 2 tablespoons of fish sauce, or more to your preference. Stir well to incorporate.
⏱️ 1 min - 14
Serve the Burmese Braised Beef hot, garnished with fresh vegetables like sliced cucumber and mint leaves, and a side of chili paste (ngapi thoke) if desired.
⏱️ 2 min