Charbroiled Beef In Fragrant Leaves

• 20 la-lot leaves or grape leaves, packed in brine
• 1 pound lean ground beef
• 3 tablespoons minced shallots
• 1 1/2 tablespoons minced lemon grass or lemon zest
• 1 tablespoon minced garlic
• 2 teaspoons sugar
• 1 teaspoon salt
• 3/4 teaspoon fresh black pepper
• 10 bamboo skewers, soaked in cold water to cover for 1 hour
• 1 teaspoon toasted sesame oil
• 1 tablespoon safflower or corn oil

1. Heat 3 quarts of water until boiling.
2. Drop the grape leaves in the water and swish them around briefly.
3. Drain in a colander, and immediately refresh in cold water.
4. Drain thoroughly, and pat dry.
5. In a bowl, mix the ground beef, shallots, lemon grass or lemon zest, garlic, sugar, salt and pepper, and stir well to combine.
6. Grab about 1 tablespoon of the beef mixture and lightly shape into a roll.
7. Place at the tip end of the leaf.
8. Roll up halfway, fold in the edges to enclose, and finish rolling.
9. Thread two of the packages across onto each skewer.
10. Prepare a medium-hot fire for grilling, or heat broiler.
11. Mix sesame and safflower or corn oil, and brush on.
12. Grill for 6 minutes on each side, until beef is cooked and leaves are nicely charred.
13. Serve with Vietnamese dipping sauce.

grape leaves, ground beef, shallots, lemon grass, garlic, sugar, salt, fresh black pepper, bamboo skewers, sesame oil, safflower

Taken from cooking.nytimes.com/recipes/6586 (may not work)