1 kilo beef chuck, cubed
3⁄4 cup rice vinegar (or white vinegar)
1 head garlic, peeled and crushed
1⁄2 cup kikkoman soy sauce
2 pcs laurel (bay leaves)
1 1⁄2 tbsp whole black peppercorns
1 tbsp fresh ground black pepper
1 tbsp sugar
4 tbsp vegetable oil
1 tbsp salt or 1 tablespoon patis
1 ½ cups coconut cream
1 pc Long chili pepper (Siling Haba)
In a casserole add: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
Marinate for 2 hours at room temperature or in fridge.
Bring mixture to a boil then simmer about an hour or until the meat is tender. Your aim is a tender beef not the gooey or hard meat. That’s the secret to your perfect meal, there is no struggle in chewing your beef chunks.
Heat oil in a medium pan. Using a tong, separate beef and garlic from the marinade. Reserve marinade for later. Saute garlic in the pan and cook until brownish. Add the beef to the pan with garlic and continue to cook. Turning beef on all side, until it turns brown.
Add salt or patis to taste and the coconut cream. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
Add siling haba and continue to cook for 1 more minute. Turn off heat.
Serve and enjoy!