For the shank
1.5 kg of boneless shank cut into 41x50 pieces without skin
300 ml of coconut milk
300 g of onion
3 tablespoons of ground cumin
600 g of ripe tomato
50 g of salt
3 tablespoons of crushed garlic
2 taiti limes
9 tablespoons of dendro oil
3 tablespoons of grated ginger
For the barrel
1 kg of black bean for barrel
100 g of onion
1 tablespoon of grated ginger
3 tablespoons of dendro oil
100 g of dried beef without bones
50 g of salt
8 large pieces of banana leaf
For the shank
1.5 kg of boneless shank cut into 41x50 pieces without skin
300 ml of coconut milk
300 g of onion
3 tablespoons of ground cumin
600 g of ripe tomato
50 g of salt
3 tablespoons of crushed garlic
2 taiti limes
9 tablespoons of dendro oil
3 tablespoons of grated ginger
For the barrel
1 kg of black bean for barrel
100 g of onion
1 tablespoon of grated ginger
3 tablespoons of dendro oil
100 g of dried beef without bones
50 g of salt
8 large pieces of banana leaf
Let the black beans soak for 2 hours
Rinse, drain, and grind the black beans in a food processor. Reserve
Grate the onion, ginger, and dried beef
Put the black bean mixture into a 6-liter pot
Add the grated onion, ground dried beef, and ginger
Beat the mixture until it changes color and becomes smooth
Add the dendro oil, 1 cup of water, and beat for some more time
Season with salt to taste
Wrap the portions in banana leaves and steam for 20 minutes
