Neua Haeng - Thai Dried Beef Jerky

This delicious Thai recipe is another from the book that brings you this weeks series.  Kid #3 and I have been cooking from this and this recipe here, I didn't even make in the slightest. The first time I sliced the meat and he made the rest following the recipe from the book exactly. The second time was a Mothers Day present and some delicious changes were made. I hope you enjoy!

1 bunch cilantro roots, chopped fine
1 tsp. cumin seeds
2 tsp. coriander seeds
4 garlic cloves, minced
1/2 tsp. white peppercorns
1/2 tsp. black peppercorns
1/2 tsp. sichuan peppercorns
2 Tbsp. palm sugar
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 lb steak, thinly sliced

Toast the cumin and coriander seeds in a dry pan until fragrant. Add everything else, except the steak, to a blender and blend until the seeds are ground and the sauce is a uniform paste. 

Add the sauce from the blender to a large zipper sealed bag and add the steak. Squish around to make sure everything is coated. Refrigerate for 8 hours. 

Place a cookie sheet on the bottom wrap in the oven to catch drips. On the top rack drape the meat across at least two rungs of the rack. Don't drape it directly over one because the meat hanging down will touch and not dry as well. 

Bake at 200°F for 4 hours or until the meat is completely dried out.


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