|
2-3 lb sirloin or rump roast
2 tsp salt
1 tsp freshly ground black pepper
3 tsp sugar
1 tbsp coriander seeds, crushed
1-2 tbsp dark Chinese sesame oil
3 garlic cloves, pressed
1 tbsp peanut oil |
|
Method :
Trim off any
fat and slice beef into 1/2-inch thick strips of equal thickness. This is
important for even drying. Mix all ingredients thoroughly and marinate for
at least 3 hours, or refrigerate overnight. Arrange meat on racks, spaced
so air can circulate, and place in a gas oven with the pilot light lit for
10-12 hours, with the door closed. Or, if possible, dry meat in the sun,
turning once during the drying process. Beef strips will keep for 3 weeks.
Beef can also be frozen for up to 9 months. Strips can be broiled briefly
to enhance flavor before serving.
Note - In Laos
the beef is dried in the hot sun in a net cage, to discourage predators,
for a day. It can be made successfully in a gas oven with a lighted pilot
flame burning, but an electric oven is not suitable as it is impossible to
keep the heat low enough.
Serves 4
#Ads - Get the above cooking ingredients here at discounted price
|
