1. In a small saucepan cook the first 4 spices over medium-low heat for about 6 minutes, stirring until toasted. 2. Place the beef cubes in a large bowl. 3. Toss the beef with the spices and 1 tablespoon ground black pepper. 4. Cover and refrigerate for 6-24 hours. 5. Heat oil in a Dutch oven over medium heat. 6. Add in the onion, ginger, fresh garlic and jalapeno pepper; saute for about 3 minutes or until the onions are tender. 7. Remove the onion mixture from the pot and place in a large bowl. 8. Add in HALF of the beef cubes (adding in more oil if needed) cook browning on all sides of the meat; remove and place in the bowl with the onion mixture. 9. Repeat with remaining beef cubes. 10. Return the beef/onion mixture to the pot. 11. Add/stir in broth (if using) coconut milk and white wine vinegar; bring to a boil. 12. Cover and reduce heat to low and simmer for about 2 to 2-1/2 hours or until the beef is very tender. 13. Season with salt to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
