1. For the sauce put the peeled garlic, roma tomatos, jalapenos and 1 can of coconut milk into a blender and puree til smooth. Set aside. 2. In a large heavy bottomed pot heat 1 T oil over med-hi heat and saute the onion til soft about 4 mins and add a pinch of salt. Remove the onion a put to the side. 3. Put the pot back onto to the heat and turn up a bit then add half the beef, browning it on all sides about 5 minutes. Remove the beef and add the rest of the beef and do the same with it. When finished return the previously browned beef back to the pot and pour in the sauce as well as the other can of coconut milk and bring to a light simmer. At this point reduce the heat to a temp that allows the beef and sauce to simmer very gently. 4. Add the 1 tsp of salt and the others spices as well as the ketjap manis. 5. You will need to stir now and again to keep the sauce from sticking and burning to the bottom. 6. About 40 mins in add the sauted onions. 7. This will take about a little over an hour to thicken into a thick sauce and tenderize the beef. I have had it even take a bit longer. 8. When finished the dish will be a much darker color and have a much thicker sauce than when you began preparing it. Taste sauce and adjust seasonings-add extra ketjap manis and/or salt if needed. 9. Serve it over your favorite rice. I often top mine with chopped cilantro and a scoop of plain yougurt-but my sister in law doesn't. 10. Enjoy and God Bless! ---------------------------------------------------------------------------
Nutrition
Ingredients
