Charbroiled Beef In Fragrant Leaves
- Total Time
- 1 hour 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 20la-lot leaves or grape leaves, packed in brine
- 1pound lean ground beef
- 3tablespoons minced shallots
- 1½tablespoons minced lemon grass or lemon zest
- 1tablespoon minced garlic
- 2teaspoons sugar
- 1teaspoon salt
- ¾teaspoon fresh black pepper
- 10bamboo skewers, soaked in cold water to cover for 1 hour
- 1teaspoon toasted sesame oil
- 1tablespoon safflower or corn oil
Nutritional analysis per serving (6 servings)
242 calories; 18 grams fat; 6 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 14 grams protein; 228 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 3 quarts of water until boiling. Drop the grape leaves in the water and swish them around briefly. Drain in a colander, and immediately refresh in cold water. Drain thoroughly, and pat dry.
- Step 2
In a bowl, mix the ground beef, shallots, lemon grass or lemon zest, garlic, sugar, salt and pepper, and stir well to combine. Grab about 1 tablespoon of the beef mixture and lightly shape into a roll. Place at the tip end of the leaf. Roll up halfway, fold in the edges to enclose, and finish rolling. Thread two of the packages across onto each skewer.
- Step 3
Prepare a medium-hot fire for grilling, or heat broiler. Mix sesame and safflower or corn oil, and brush on. Grill for 6 minutes on each side, until beef is cooked and leaves are nicely charred. Serve with Vietnamese dipping sauce.
Private Notes
Comments
So my grape leaves were a bust. They were fresh from my garden, and they were too small to use in the manner described by the recipe. I decided to skip the leaves and just grill patties. It was really, really good. I’ll do it with grape leaves next time, perhaps, to get a sour complement to the sweeter meat, but don’t let that aspect of the recipe keep you from making it. Also, I would have given five stars, but there’s no dipping sauce recipe. That would have been super helpful.
This was good! The recipe came up in a search for “ground beef” and “chard”so I subbed the chard for the grape leaves. I added some salt and lemon to my ice water for blanching the leaves to give it some briny essence. The nouc cham sauce brings everything together.
So my grape leaves were a bust. They were fresh from my garden, and they were too small to use in the manner described by the recipe. I decided to skip the leaves and just grill patties. It was really, really good. I’ll do it with grape leaves next time, perhaps, to get a sour complement to the sweeter meat, but don’t let that aspect of the recipe keep you from making it. Also, I would have given five stars, but there’s no dipping sauce recipe. That would have been super helpful.
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