Instructions: 1. Heat enough oil to cover bottom of large, heavy pan until oil is sizzling.

2. Dry meat well; add enough to pan to brown without crowding.

Brown on high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. Remove; set aside.

3. Repeat with rest of meat.

4. Reduce heat; add onions and garlic to pan; cook over low heat until soft.

5. Return meat with its juice to pan; add next six ingredients; bring liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender.

6. With knife or spoon, break meat up into bite-size pieces. Season with salt and pepper and serve over rice.

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