Peel and finely chop the 3 cloves of garlic, 2 spring onions, and 1/2 red bell pepper.

Season the 1 kg beef with 1 tsp salt, 1 tsp black pepper, 1 tsp chili pepper, and 1 tsp dried thyme.

Place the seasoned beef in the large Dutch oven with the chopped garlic, spring onions, and red bell pepper.

Add 1 tsp pink peppercorns, 1 tsp green anise, 1 tsp whole cloves, 2 cinnamon sticks, and 2 bay leaves to the pot.

Dissolve 1 beef bouillon cube in 1 l water, then pour the broth into the pot.

Bring the pot to a boil over medium-high heat, then reduce to low heat.

Cover and simmer the beef gently for about 150 min, until it is very tender and easily pulls apart.

Remove the beef from the cooking liquid and shred it finely using 2 forks.

Stir the 300 ml coconut milk into the cooking liquid, then return the shredded beef to the pot.

Simmer uncovered for about 30 min, stirring occasionally, until the coconut sauce thickens and coats the pulled beef.

Remove the cinnamon sticks, bay leaves, and whole cloves before serving the coconut pulled beef hot.