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Au Larm
fragant beef stew

1000 gr beef
2 onions
15 cm ginger
11 cloves garlic
3 pieces dried mandarin peel
3 star anise
2 tsp szechuan peppercorns
2 tsp peppercorns
4 tbsp rice wine
3 tbsp hoisin sauce
10 tbsp kecap manis
3 tbsp oil

Cut the meat into cubes. Put the meat in a pan and cover it with water. Cut the onions into 4 parts and slice the ginger into 12 pieces. Put these in the pan with the meat together with 4 cloves of garlic, the mandarin peel and the star anise and let it simmer slowly for 2 hours.
Chop the remaining garlic fine. Heat in a wok the oil and fry the garlic with the peppers for 1 minute. Then add the kecap, the hoisin and the rice wine and fry it for 2 minutes. Pour it in the pan with the meat and let it simmer slowly for 1 hour before serving.

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