Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.
Sprinkle the steak with salt and pepper. Set aside.
In a large Dutch oven (preferably enameled cast iron) over medium-high heat, render the bacon until just starting to crisp, 6 to 7 minutes, stirring as needed. Remove 1 tablespoon of the bacon fat and set aside. Add the onions and jalapenos and cook until the onions are translucent, about 5 minutes more. Add in the garlic cook 1 to 2 minutes. Remove all from the pot to a small bowl. Set aside.
Wipe down the inside of the pot, add the reserved 1 tablespoon bacon fat and, when starting to smoke, add in 1/3 to 1/2 of the steak and cook, stirring as needed until just starting to brown, about 8 minutes. Remove to the vegetable bowl, repeat with the remaining steak.
Once the steak is cooked, deglaze with 1 tablespoon apple cider vinegar. Then return all the vegetables and cooked steak back to the pot and add in the beans, including the liquid in the can. Add the molasses, brown sugar, soy and ketchup, and stir to combine. Bring to a simmer over low heat, cover and cook for 2 hours, stirring every 20 to 30 minutes to assure that the bottom doesn't stick.
Add in more apple cider vinegar, a few tablespoons at a time to personal taste, and serve with crusty bread.