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Sun-Dried Beef and Sour Beef Stew recipes


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Taken from this ATF thread:

http://www.rllmukforum.com/index.php?showt...p;#entry6138479

(If anybody could answer about the toms, that would be great!)

Sun-dried Beef

500g beef fying steak (rump/sirloin)

10-12 cloves garlic

1 tablespoon salt

1 tablespoon cracked black pepper

1 cut white vinegar

1/4 cup sugar

• Cut the beef across the grain into paper-thin slices, then narrow strips

• Peel and crush the garlic and mix with the remaining ingredients. Spread over the meat, cover with a double thickness of plastic wrap and set aside for at least 12 hours, turning occasionally

• Remove the meat from the marinade and spread on racks. Place in hot sunlight or in a very low oven to dry until the meat feels firm and dry to the touch. Stores in an airtight container until needed.

• To serve, heat about 1 inch of vegetable oil in a wide skillet. Fry several slices of meat at a time until dark and very crisp. Lift out and rain well. Serve hot or warm.

Sour Beef Stew

500 g braising beef

250 g lean pork, or extra beef

2 tablespoons tamarin pulp

2 kalamansis (Philippine citrus) or 1 lime or lemon

2 medium unripe tomatoes

6 cups rice water (the liquid used for boiling rice, reserved after the rice is cooked and drained)

2 cups shredded cabbage

2 tablespoons fish sauce or light soy sace

cracked black pepper

• Cut the beef and pork into bite-sized cubes

• Place the tamarind and quavered kalamansis or lime in a large saucepan. Add the quartered tomatoes and the rice water and bring to the boil. Simmer for 10 minutes, stirring to dissolve the tamarind. Strain out the tamarind seeds.

• Add the meat, cover and simmer for about 1 1/4 hours until tender.

• Add the cabbage, soy sauce and pepper and simmer again briefly. Remove kalamasis or lime.

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Fruit and veg stall would be your best bet, if they didn't have any I'd ask the guy to chuck a few in a box for you tomorrow.

To be honest, looking at that recipe you don't need them as there's only two in there - use two normal tomatoes and an extra lime for to make up the tartness.

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