Beef Braised with Pickled Shallots

Method

1. 1 Cut the beef into 4 cm cubes, then marinate with fish sauce, shallots, and pepper for 30 minutes.
2. 2 Pan-fry the beef block for 5 minutes until all sides are dark brown before braising.
3. 3 Caramelize the sugar, then add just enough water to cover and simmer over low heat for 70 minutes with cinnamon sticks.
4. 4 Add the pickled shallots along with a little of the shallot pickling liquid during the last 12 minutes.
5. 5 Pickled shallots are only added at the end so that the bulbs remain crispy and the sweet and sour flavor is still fresh.
6. 6 Simmer for 8 minutes until the sauce thickens, then sprinkle with chili and green onions.

With an appliance

• Pressure cooker 1 hr

  Replace step 3: cook under high pressure for 28 minutes, then release the pressure naturally, then add pickled shallots and simmer until reduced.