Zeliang Smoked Beef with Bamboo Shoot
Smoked beef simmered slowly with sour fermented bamboo shoot, a robust dish from Zeliang villages in Peren district.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 370 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 370 kcal
- fat
- 23 g
- carbs
- 7 g
- fibre
- 2 g
- protein
- 30 g
- calories
- 370 kcal
Instructions
- 1
Rinse the smoked beef pieces in warm water to wash away excess charred bits.
- 2
Put the beef into a heavy pot with water, ginger, garlic and onion.
- 3
Bring the pot to a boil. Cover with a lid and simmer gently for 30 minutes until the meat softens.
- 4
Add the fermented bamboo shoot and crushed dried king chilli.
- 5
Keep simmering uncovered for 15 minutes so the flavours blend together well.
- 6
Stir occasionally and check if the beef is tender. Simmer for longer if needed.
- 7
Season with salt to taste.
- 8
Serve hot with steamed rice.
Chef's tips
Smoked beef softens best with a longer simmer. Add extra water if the liquid reduces too much.
Ingredient substitutions
- beef → smoked pork
Storage
Refrigerate for up to 3 days.
Reheating
Reheat gently on the stovetop with a little water.
Common mistakes to avoid
- •Rushing the cooking time, which leaves the smoked beef tough.
Serving suggestions
Cooked Zeliang Smoked Beef with Bamboo Shoot?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Nagaland
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
