Dried beef, Vietnamese style

Ingredients for 4 servings:

• 400 g beef from the hip or loin
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp red wine
• 2 tbsp palm sugar or brown sugar
• 2 stalks of lemongrass, cut into very thin rings
• 1 lime(s), the juice
• 2 garlic cloves
• 2 cm ginger, finely chopped
• 4 chili peppers (Thai chili), pitted, finely chopped
• 1 tsp sesame oil
• 1 tbsp tomato paste
• 1 tsp paprika powder

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 15 minutes

The beef is cut into 2 mm thin slices, preferably across the grain. You can freeze it in the freezer for 45 minutes beforehand; a sharp, wide knife, such as a Santoku knife, makes this much easier. Mix the marinade ingredients. Marinate the meat slices in the marinade made from the above ingredients for at least four hours. To dry, place the meat slices on a piece of aluminum foil on the oven rack. Drying time is about 1 hour at 140°C. The meat tastes best either when it still has some juice on the inside or when it has become completely dry and crispy. In between, it will be rather rubbery. Alternatively, you can grill it on a charcoal grill at low heat for about five minutes per side. In either case, let it cool. The dried beef is a great garnish for a green papaya salad, but also as a side dish to Southeast Asian dishes or as a snack between meals. The dried beef is also a good snack or on a party buffet.