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1
To form the rolls, first look at the beef closely to figure out how best to cut four 1/2-pound pieces.
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2
In general, it is easier to manage pieces 1/2 to 3/4 inch thick and about 5 inches long.
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3
If the meat is a single thick piece, use your knife to separate it into 2 pieces, cutting along one of the layers of tough membranes, before dividing again to arrive at 4 pieces.
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4
If the meat is in more than 1 piece, the thickness is determined for you.
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5
After cutting the meat, pat each piece dry again with paper towels to make it easier to handle.
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6
Roll 1 piece with the grain so that the tough membrane forms the outside of the roll.
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7
Use kitchen string to secure the roll at regular intervals along its length.
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8
Repeat with the remaining pieces.
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9
Select a saucepan in which the rolls will fit snugly in a single layer.
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10
Arrange half the ginger coins flat on the bottom.
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11
Put the rolls on top.
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12
Scatter the remaining ginger coins over the rolls and pour in the fish sauce.
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13
Bring to a simmer over medium heat.
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14
Cover and cook for 5 minutes to develop the flavors.
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15
Uncover, add the caramel sauce and water to cover, and bring to a boil over medium-high heat.
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16
Use a spoon to skim and discard any scum that rises to the surface, then cover, lower the heat to a simmer, and cook for 1 hour.
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17
Uncover and continue to cook, adjusting the heat as needed to maintain a simmer, for 1 hour longer, or until the beef is tender.
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18
To test for doneness, press your finger against the meat; it should give but feel firm, like the flesh at the base of your thumb.
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19
(If making the dish in advance, remove from the heat at this point, let cool, then cover and refrigerate overnight.
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20
Remove as much of the fat congealed on top as desired before reheating and continuing.)
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21
Transfer the rolls to a plate and set aside to cool until warm and firm, which will make them much easier to slice.
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22
Return the sauce to a boil and reduce to about 3/4 cup reddish brown liquid.
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23
Skim off some of the fat from the surface (if you havent refrigerated the dish overnight and skimmed it already) and then taste the sauce to make sure it has a good deep flavor.
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24
If it isnt flavorful enough, continue to reduce it.
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25
If it is too strong, lighten it with a splash of water.
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26
To serve, snip and remove the string from each roll.
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27
Slice the rolls into 1/8- to 1/4-inch-thick spirals and arrange on 2 warmed plates.
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28
(Because the meat isnt hot when served, warming the plates is important.)
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29
Reheat the sauce, if necessary, and then spoon it over the meat.
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30
Put the ginger coins in a small separate dish for anyone who wants a sharp, spicy bite.
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31
Before serving, check the beef to make sure it is warm.
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32
If necessary, pop the plates into a microwave oven to reheat.
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33
Serve immediately.
