Daging masak lada (pepper beef)

Instructions

1. Cut the beef into pieces about 3 cm wide and finely slice one onion and the garlic.
2. Heat the oil in a casserole and brown the beef over high heat in small batches until well coloured on all sides.
3. Add the sliced onion and garlic along with the crushed pepper, and fry for 3 minutes, stirring.
4. Pour in the soy sauce, vinegar, then the water, and add the cinnamon and cloves.
5. Cover and simmer very gently for 60 minutes, until the meat is fall-apart tender and the sauce has reduced by half.
6. Slice the remaining two onions into rings, add them to the casserole with the salt, sugar and ground ginger, then cook for another 10 minutes. Remove the cinnamon and cloves before serving.