Instructions: In a large bowl, mix the cubed meat with the soy sauce, garlic, chopped onion, thyme, oregano and salt and freshly ground black pepper to taste.

Cover and allow to marinate for at least 1 hour.

In a large skillet, heat the oil until almost smoking. Add the meat and brown over high heat. Drain off most of the oil and add the stock, tamarind sauce, sherry, and celery. Reduce the heat and simmer for 1 1/4 hours or until the meat is fork tender and the liquid is reduced to about one third of the original.

Dissolve the cornstarch in the cold water and add to the mixture. Stir until the sauce thickens and becomes shiny. Remove from the heat. Serve with boiled rice.

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