Sunday, October 11, 2020




This dish is pure magic. As the sauce wears off, the beef turns into a sweet, shiny, caramel-coated wonder. A tangy marinated salad loaded with fresh herbs balances all this richness.



  • 1 kg beef
  • 1 eschallot / shallot
  • 1 1/2 tbsp fish sauce
  • 1/4 tsp white pepper
  • 1 tbsp water1 tbsp water
  • 1/2 cup / 100g brown sugar
  • 1 1/4 cups / 375 ml coconut water
  • 2 garlic cloves , minced2 garlic cloves , minced


  • Red chilli and finely sliced shallots/green onionsRed chilli and finely sliced shallots/green onions



  1. Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
  2. Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer.
  3. Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
  4. At around 1.5 hours, when the liquid has reduced down and the beef is tender
  5. Stir and the beef will brown and caramelise.
  6. Once the liquid is all gone and it's now stuck on the beef pieces, it's ready.
  7. Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich beef. Enjoy your dinner!