Place the beef chuck in a large pot filled with 2 cups of water. Boil the beef until tender, approximately 30 to 60 minutes.
Remove the beef and cut into 2-inch squares. Pound each piece of beef slightly to tenderize and flatten it.
Prepare a paste of the tamarind liquid, sugar, salt, garlic and coriander and put the paste into the pot filled with the left over liquid. Stir the liquid.
Place the beef squares back into the pot and boil it again until the liquid or sauce becomes thickened.
Heat the oil in a frying pan. Fry the beef squares over medium heat for approximately 5 minutes, or until the beef is brown and soft/crisp. Drain on paper towels.
This recipe yields 4 servings.
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