By Farrell May Podgorsek, longtime MGB customer, amazing cook, and dedicated librarian at Horace Mann School in downtown San Jose. Thanks Farrell!
3 lbs chuck stew meat, left in large stew cut
3/4 c white vinegar
1 head garlic, peeled & cloves crushed
1/2 c soy sauce
4 bay leaves
1 1/2 T peppercorns, tied in cheesecloth or in a tea strainer
1 T freshly ground pepper
1 T sugar
4 T oil
1T patis or salt (Patis is Filipino fish sauce)
1/2 to 1 can coconut milk – I use lite coconut milk
Combine beef and all ingredients up to sugar. Marinate for two hours. Bring to a boil, reduce heat and simmer for about an hour, or until done. Remove meat from pot. Strain liquid, and reserve. Separate out garlic cloves. If there is a lot of
liquid you can boil it down some to concentrate the flavors.
Heat oil in skillet and add the garlic. Cook until brown. Add the meat and cook, stirring, until it is browned on all sides. Add patis or salt to taste and the coconut milk to the sauce and simmer for about 15 minutes.
NOTE: You may substitute Vietnamese nuoc mam or Thai nampla fish sauce. I prefer the dish with 1/2 can of the milk, but if you like a creamier sauce use the entire can.