DeliGOOD BEEF FLANK or KAMTO known for its tenderness and flavor. It is often used in dishes like popular kamto mami.

Characteristics:

• Cut: Kamto is typically a cut from the beef brisket or short plate, known for its marbling and tenderness when cooked properly.
• Texture: It has a good balance of meat and fat, making it ideal for slow-cooking methods that allow the fat to render and the meat to become tender.

Culinary Uses:

• Hot Pot: Thinly sliced kamto is a popular choice for hot pot, where it cooks quickly in the boiling broth.
• Braised Dishes: It can also be used in braised dishes, where it is cooked slowly with soy sauce, ginger, and other aromatics until tender.

Recipe Suggestion:

Braised Kamto with Soy Sauce:

• Ingredients: Kamto beef, soy sauce, ginger, garlic, star anise, sugar, water.
• Method:
  1. Preparation: Cut the kamto into bite-sized pieces.
  2. Browning: In a pot, brown the beef pieces on all sides.
  3. Simmering: Add soy sauce, ginger, garlic, star anise, sugar, and enough water to cover the beef. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beef is tender.
  4. Finishing: Adjust seasoning with more soy sauce or sugar if needed. Serve hot with steamed rice.

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• The image is for illustrative purposes only. The actual product may vary.