ingredients
- 4x roma tomatos (quartered)
- 2lb stewing beef (cubed)
- 1x medium yellow onion (diced)
- 1x head of garlic (rough dice)
- 2tsp-3sp of fish sauce optional
- salt & pepper to taste
- 4x boiled-eggs
best served with
- fresh jasmine rice
- garlic rice
best cooked in
steps
- season then brown beef in something that will get a build-up-a-fond
- remove beef, drain some fat
- deglaze pan with tomatoes, onion, garlic
- once liquid releases from deglazing mixture, mix beef back in. stir for a minute
- cook on low covered for 2-3 hours
- check every ~15-30 minutes (base on your comfort w/ stewing) and mix to ensure enough liquid and bottom not burning
- uncover and reduce to sauce think-ness you want, add fish sauce and mix
- add in boiled-eggs, mix to cover in sauce
- eat immediately with rice OR let cool and refrigerate/freeze