Daging masak hitam (caramelised black beef)

Instructions

1. Cut the beef into even cubes and pat them dry with kitchen paper.
2. Heat the oil in a casserole and sear the meat in small batches until well browned. Set aside.
3. In the same casserole, fry the sliced onions, garlic and ginger for 5 minutes.
4. Add the palm sugar and let it melt and caramelise for 2 minutes, stirring.
5. Return the meat, add the dark soy sauce, the star anise, the cinnamon, the cloves and the fennel.
6. Pour in the water, bring to the boil, then lower the heat and simmer covered for 60 to 70 minutes.
7. Remove the lid and reduce the sauce, stirring, until it turns dark, glossy and thick, about 10 minutes.
8. Adjust the seasoning, remove the whole spices and serve with rice and cucumber slices.