2kg diced Beef, 2 large onions, 1 tin of Guinness. A good splash of Olive Oil, cornflour, salt and pepper, 2 or 3 sprigs of Rosemary.
Toss beef through flour, brown in olive oil. Do this in 2 or 3 batches so that the meat caramelises well. Add meat to casserole dish as it is browned. Once the meat is cooked add the onions to the oil and cook until slightly caramelized and soft. Pour in Guinness, bring to boil and pour over meat. Add a couple of sprigs of Rosemary and cook in a low oven for about 2 hours.
2kg diced Pork, 2 large onions, 20 cloves of garlic, 1 cup of peeled chopped fresh ginger, 2 teaspoons of salt, 2 Tablespoons vinegar, 2 teaspoons of chilli powder, 3/4 cup peanut oil, 1/4 cup of sesame oil, 1 teaspoon ground turmeric.
Put onions, garlic and ginger into food processer and process until mushy. Turn contents into a nylon strainer set over a bowl and push with the back of a spoon to get as much of the liquid as possible. Pour this liquid into a large saucepan, add the pork, salt, vinegar, chilli powder and half the peanut oil. Bring to the boil, cover and simmer over a low heat for one and a half hours until pork is almost tender.
In another large pan with a heavy base heat remaining peanut oil and the sesame oil. When very hot add the garlic, onion and ginger solids left in the strainer. Add turmeric, stir and cook over low heat until it smells cooked and oil separates from mass. If necessary add a tablespoon of water from time to time to prevent it sticking. It takes 25 minutes or so to reach this stage. Halfway through cooking the onion spoon off some of the oil that has risen to the top of the pork and add it to the onions.
When onions and ginger are a reddish brown add to the Pork and cook uncovered until the oil separates again and the liquid is almost evaporated. Stir frequently to prevent sticking.
Serve with white rice.
This is one of my favourite recipes I have cooked it numerous times, everyone always loves it. Don’t worry about the large amount of garlic and ginger. It is not too strong because you are not frying them first.
This recipe is from Charmaine Solomons Complete Asian Cookbook on page 227. My copy is over 30 years old and I have cooked many of the recipes out of it. It is still available for sale and if you like asian food then get this book you will love the many authentic recipes.