3 pounds cubed stewing beef
(chuck)
3/4 cup white vinegar
1 head of garlic, crushed
1/2 cup soy sauce
4 bay leaves
1 1/2 tablespoons whole
peppercoms
1 tablespoon freshly ground
pepper
1 tablespoon sugar
4 tablespoons vegetable or corn
oil
1 tablespoon patis or salt
1 12-ounce can coconut milk

Combine the beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground
pepper and sugar in a saucepan. Let stand for 2 hours. Bring mixture to a boil
and simmer about an hour or until meat is tender.
Heat the oil in a skillet and add the garlic from cooked mixture. 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 and the sauce and simmer for about 5 minutes.

Serves 4.