Filipino Coconut Beef Stew

Inspired by Los Angeles Restaurant, “The Park’s Finest”

Recipe by Shelby Kolb

 

Ingredients:

• 3 lbs. beef stew meat; cut into cubes
• ³⁄₄ cup white vinegar
• 10 tsp. minced garlic
• 5 tsp. minced ginger
• ¹⁄₂ cup soy sauce
• 4 bay leaves
• 1 tbsp whole black peppercorns
• 1 tbsp. freshly ground black peppercorns
• 1 tbsp. sugar
• 4 tbsp. vegetable oil
• 1 tbsp. Philippine fish sauce (Patis)
• 10-15 oz cream of coconut*

Directions:

1. In a large Ziploc bag, combine beef cubes, garlic, ginger, soy sauce, vinegar, bay leaves, sugar, ground pepper and whole peppercorns. Shake to combine well.
2. Allow the mixture to marinade overnight in the fridge.
3. After the marinating period, pour the contents into a heavy bottomed pot (I use my Le Creuset). Put the pot on the burner, turn the heat up high and bring the mixture to a vigorous boil, then reduce the heat to where the mixture is at a mild simmer. Cover and cook for about an hour, or until the meat is well tenderized.
4. In a large skillet to the side, heat vegetable oil on medium high heat. Use a slotted spoon to take out the beef cubes and transfer to the skillet. Sauté, stirring occasionally, until the meat cubes are nicely browned on all sides.
5. Transfer the browned beef cubes back to the original pot. Now add in the fish sauce, to taste, and the cream of coconut. Stir and blend together well.
6. Cook for 5-6 more minutes.
7. Serve stew with rice, and enjoy!