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1
For the sauce put the peeled garlic, roma tomatos, jalapenos and 1 can of coconut milk into a blender and puree til smooth.
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2
Set aside.
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3
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.
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4
Remove the onion a put to the side.
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5
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.
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6
Remove the beef and add the rest of the beef and do the same with it.
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7
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.
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8
At this point reduce the heat to a temp that allows the beef and sauce to simmer very gently.
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9
Add the 1 tsp of salt and the others spices as well as the ketjap manis.
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10
You will need to stir now and again to keep the sauce from sticking and burning to the bottom.
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11
About 40 mins in add the sauted onions.
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12
This will take about a little over an hour to thicken into a thick sauce and tenderize the beef.
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13
I have had it even take a bit longer.
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14
When finished the dish will be a much darker color and have a much thicker sauce than when you began preparing it.
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15
Taste sauce and adjust seasonings-add extra ketjap manis and/or salt if needed.
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16
Serve it over your favorite rice.
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17
I often top mine with chopped cilantro and a scoop of plain yougurt-but my sister in law doesn't.
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18
Enjoy and God Bless!
