Daging masak air (beef in clear broth)

Instructions

1. Cut the beef into 4 cm pieces. Thinly slice one onion and crush the garlic with the ginger.
2. Heat the oil and fry the sliced onion and garlic until translucent, about 4 minutes.
3. Add the meat and brown it lightly on all sides, 5 minutes.
4. Pour in the water, add the cinnamon, cloves, bay leaf and the rest of the ginger in slices.
5. Bring to a boil, skim the surface, then lower the heat and simmer covered for 1 h 15, until the meat is tender.
6. Season with salt, pepper and the fish sauce if using, then serve with the rice.