Wancho Smoked Beef with Chillies
Hearth-smoked beef simmered with fiery local chillies, a robust dish from Wancho households in the Longding hills.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 21 g
- carbs
- 4 g
- fibre
- 2 g
- protein
- 25 g
- calories
- 310 kcal
Instructions
- 1
Wash the smoked beef pieces well to remove any soot. Pat them dry.
- 2
Heat the mustard oil in a heavy pot. Fry the onion until soft.
- 3
Add the crushed ginger and garlic. Cook until they smell fragrant.
- 4
Add the dried red chillies and fry them briefly.
- 5
Add the smoked beef pieces. Stir-fry for 5 minutes.
- 6
Pour in the water and bring it to a boil.
- 7
Cover with a lid. Simmer on low heat for 30 minutes until the beef softens.
- 8
Uncover the pot. Simmer for a further 5 minutes until the gravy thickens slightly.
- 9
Taste and season carefully with salt, as smoked beef is often already salty.
- 10
Serve hot with rice.
Chef's tips
Simmer gently on low heat, as smoked meat needs time to soften properly. Always taste before adding salt, as smoked meat is naturally salty.
Ingredient substitutions
- smoked beef → smoked pork
Storage
Refrigerate for up to 4 days.
Reheating
Reheat over low heat with a splash of water until warmed through.
Common mistakes to avoid
- •Not washing the smoked beef first, which leaves a bitter, sooty taste.
Serving suggestions
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