Serves:
4 to 6

Preparation Time:
20 minutes

Cooking Time:
1 to 4 hours depending on the cut of the beef

1. Cut the beef into bite-sized pieces, wash and drain well. Cut carrots into wedges.
2. Prepare the marinade: mash the tamarind pulp into the water, strain and keep the juice and mix with the beef, curry powder, pepper, and tomato puree and let it stand for 30 minutes. Slice the onions and garlic and pound the ginger till fine. Wash the cinnamon stick, star anise and cardamom.
3. Heat the oil in a wok or saucepan and add the cinnamon stick, star anise and cardamom and stir fry for 2 minutes till fragrant. Add the onions, garlic and ginger and stir fry for 6 to 8 minutes till the onions are limp and lightly browned.
4. Add the marinated beef, kicap manis and 1½ cups water along with the vinegar and salt. Boil on high heat, turn heat down to low and simmer for 1 hour or till the beef is tender. Sirloin will take 1 hour while shin beef will take about 3 to 4 hours to get tender. Add more water if needed. 20 minutes before the end of cooking time, add the carrots, simmer till cooked and the sauce is thick. Serve.

500g
frozen beef (sirloin or shin or stewing beef), defrosted for 8 hours in the fridge

2
carrots, peeled (optional)

300g
large onions, peeled

10 cloves
garlic, peeled

50g
ginger, peeled

3 cm
cinnamon stick

1
star anise

2
cardamoms

3 tbsp
corn oil

½ cup
sweet dark soya sauce (kicap manis)

2 cups
water

1 tbsp
white vinegar

½ tsp
fine salt