Caramel is the key to what makes this dish distinctive; though it is made from sugar, it gains a certain bitterness if you cook it long enough. Chances are no one will be able to figure out how you made this.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat a large, deep skillet over medium-high heat for a couple of minutes, then add the beef. Sear on one side until nicely browned, about 5 minutes, then sear on the other side. Transfer to a plate, turn the heat to medium, and add the onion. Season it with salt and pepper and cook, stirring occasionally, until tender, 5 to 10 minutes.
Step 2
Return the meat to the pan and season it with salt and pepper; add the stock, bring to a boil, turn the heat to low, and cover the pan. It should bubble steadily but not vigorously. Cook until the meat is tender, at least an hour.
Step 3
When the meat is done, put the sugar in a small, heavy saucepan over medium-high heat; add a couple of tablespoons of water. Cook, shaking the pan occasionally, until the sugar melts and turns dark golden brown. Carefully add about half the caramel to the beef mixture, then add the lemon and soy sauce. If the mixture is appealingly salty and bitter, it is done; if it is tame, add more salt, lemon juice, pepper, and/or some of the caramel. Carve the meat and serve it with the sauce.
