For the four simple steps on how to braise, go to the original story.




450g stewing beef
2 large white onions (about 250g), cut in half and finely sliced
80ml brewed coffee
160ml vinegar
1 tbsp light soy sauce
¼ cup firmly packed brown or palm sugar
2 cloves garlic, sliced
1-2 long green chillies, sliced
large pinch cayenne pepper
salt and black pepper
cooking oil (sunflower or canola)


Cut the beef into 3-4 three to four large even chunks. Season the beef with ½ teaspoon salt and ½ teaspoon pepper.

Place a large, deep, lidded pot over medium-high heat. Add enough oil to just cover the base of the pot. Add the beef and sear the chunks on all sides until deeply coloured but not cooked through (see braising instructions in the table), 4-5 minutes. Remove the beef and set aside.

To the drippings in the pot, add the sliced onions and sauté over medium heat until light brown and translucent, 12-15 minutes.

Stir together the vinegar, brewed coffee, soy sauce, sugar, garlic, chilli and cayenne pepper. When the sugar has dissolved, add the mixture to the onions in the pot. Bring to the boil, then turn the heat down to simmer. Return the beef to the pot, laying the chunks on top of the onion. Cover the pot and leave to cook on the stove until the meat is fork-tender, 1½-2 hours.

When the meat is done, transfer it to a plate to rest before slicing. By this time, what’s left in the pot should be sticky like jam. If there is still too much liquid, cook it down further. Taste and adjust seasoning.