Ingredients
- 3 pounds stewing beef chuck, cubed
- 3/4 cup white vinegar
- 1 head garlic, peeled and crushed
- 1/2 cup soy sauce
- 4 bay leaves
- 1 1/2 tablespoons whole black peppercorns
- 1 tablespoon fresh ground black pepper
- 1 tablespoon sugar
- 4 tablespoons vegetable oil
- 1 tablespoon salt or 1 tablespoon fish sauce
- 1 (12 ounce) can coconut milk
- Cooked rice, to serve
How to Make
-
Step 1: In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
-
Step 2: Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
-
Step 3: Bring mixture to a boil then simmer about an hour or until the meat is tender.
-
Step 4: Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
-
Step 5: Add salt or fish sauce to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
-
Step 6: Serve over cooked rice.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.