Daging masak merah (beef in tomato sauce)

Instructions

1. Cut the meat into 3 cm cubes and brown them in oil in a casserole dish over high heat to sear all sides.
2. Remove the meat and blend the onions, garlic, chillies and ginger with the tomatoes to a red purée.
3. Fry this purée in the casserole for 5 minutes, then add the tomato purée and let it caramelise briefly.
4. Return the meat to the sauce, add the water, salt, sugar and pepper, and bring to a simmer.
5. Cover and cook over very low heat for 1 hour 15 to 1 hour 30, until the meat is very tender.
6. Uncover for the last 10 minutes to reduce the sauce until it is thick enough to coat.
7. Adjust the seasoning and serve hot with rice.