Yerba Beef and Rice Stuffed Grape Leaves

Directions

1. Drizzle 1 tbsp. vegetable oil into a medium saucepan. Place the filled grape leaves into the saucepan. Cover and cook the stuffed yerba over low heat for 5 to 8 minutes, or until they begin to sweat.
   

2. Dollop the 3 tbsp. ou (tamarind concentrate) over the grape leaves. Add ¾ cup lemon juice and 1 tbsp. Kosher salt. Fill the pan with water to cover the grape leaves three-quarters of the way. Weight down the grape leaves with a heat-proof plate to prevent them from unraveling.
   

3. Cover and bring to a boil over medium-high heat.
   

4. Reduce the heat to low and simmer for 35 to 40 minutes.
   

5. Alternatively, place the saucepan in an oven preheated to 350 degrees Fahrenheit and cook for 1 hour. Spoon cooking liquid over the yerba occasionally. When they are done, the grape leaves should be neither soupy nor dry, a moderate amount of reduced pan juices should surround them. To minimize tearing, turn the grape leaves and pan juice onto a serving platter without handling any of them individually.