Marinate beef sliced in vinegar, soy sauce, bay leaf, garlic, peppercorns, ginger, red chili and salt for 1 to 2 hours.
Drain beef slices and lay on a plate. Spread atchara and ham on beef slices.
Roll beef and secure with string. Arrange beef rolls in a saucepan. Pour marinade mixture and broth.
Simmer for about 1 hour until tender. Add coconut cream and remove from fire.
Drain beef rolls and allow to cool. Slice and serve hot with coconut cream sauce on top.