Beef Braised in Coconut and Ginger

The other day, my mother cooked one of my favorites: sumbunn.  It's pronounced sum-BUNN, with the accent on the second syllable.  Sumbunn is originally a Cambodian dish, composed of tender braised beef, most often chuck, cooked down in a coconut milk-based mixture that includes ginger, garlic, and shallots.  The pot looks like simmering soup to start, but it's not ready until the entire pot has been reduced to almost a third of its original volume, and has browned in color, flaky, tender and delicious.

Sumbunn, or Beef Braised in Coconut with Ginger, Shallots, and Garlic

Recipe

Sumbunn

2 lbs chuck beef, sliced into 1" x 1" pieces
3 cans of coconut milk, Chao Koh or Chef's Choice brand are good.
1 piece of ginger, 2" x 1" piece, chopped finely
2 shallots, chopped finely
3 cloves garlic, chopped
Dash of white pepper
1 TB canola or vegetable oil

Heat up a large, heavy-bottomed pot.  When pot is hot, pour 1 TB canola oil in.  Add ginger, shallots, garlic, and white pepper.  Sauté these ingredients together for a few minutes.  Add beef to the pot, brown beef.  Add the coconut milk to pot.  Bring contents to a boil, stirring constantly.  Lower heat to a gentle simmer.  Stir constantly, keep an eye on the pot.  Reduce until beef pieces obtain a thick, flaky moist crust.  Serve over hot jasmine rice.