Serves 1
Directions
- 1Use beef top side cut to make Dambun nama.
- 2Cut the beef into pieces and add them to a heavy bottom pot.
- 3Add bay leaves, onions, garlic and ginger to the pot with the beef.
- 4Chop the onions, garlic and ginger in a food processor until finely minced.
- 5Add the aromatics to the pot.
- 6Add dry rosemary, curry powder, sea salt, black pepper, seasoning cubes and a spice blend.
- 7Add water to cover the meat and slow cook it for two hours until the meat is tender.
- 8Allow the meat to cool down completely.
- 9Pound the beef using a mortar and pestle until you have many fine shreds of beef.
- 10Transfer your beef into your pot.
- 11Add oil to your beef and stir it as if you are stewing it.
- 12Add chilli flakes.
- 13Stir the meat until it darkens and gets richer in color.
- 14Add your dambun to a fine scarf or a cheese cloth and use the aid of some weights to extract the flavored oil.
- 15Pour your dambun into a bowl and break it apart with your fingers.
Ingredients
- 1.3 kg beef topside
- 2 white onions
- 1 bulb garlic
- to taste ginger
- 1 small scotch bonnet pepper
- 1 tablespoons natural spices/ pepper soup spice/ yajin nama
- to taste sea salt
- 0.25 tsp black pepper
- 1 tsp curry powder
- 0.25 tsp dried rosemary
- as needed chilli flakes
- to taste Seasoning cube
- as needed water
- 3 cups Grapeseed oil / peanut oil or vegetable oil
Tips
- Use a pressure cooker for 25 minutes
- Allow to beef to cool down completely before pounding the beef
- Go easy on the salt
- Choose a cut of meat that has minimal fat and sinew
- Take your time and patience is key when it comes to frying the moisture out of the dambu
- Store your dambu in a ziplock bag or an airtight glass container. Keep the dambu dry for prolonged freshness.
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