Slow Cooked Beef Massaman Curry
Ingredients
- 1.5 kg Budd’s Grass Fed Gravy Beef cut into large cubes
- 2 tablespoons vegetable oil
- 1 large brown onion sliced
- 3 cloves garlic crushed
- 2 tablespoons grated fresh ginger
- 3 tablespoons Massaman curry paste
- 400 ml coconut cream
- 400 ml coconut milk
- 2 cups beef stock
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon tamarind puree
- 700 g baby potatoes halved
- 1 cinnamon stick
- 2 bay leaves
- ½ cup roasted unsalted peanuts
- Juice of ½ lime
- Fresh coriander leaves to serve
- Steamed jasmine rice to serve
Instructions
- Heat the oil in a large heavy-based casserole dish or Dutch oven over medium-high heat. Brown the beef in batches until well coloured, then remove and set aside.
- Reduce the heat to medium. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute before adding the Massaman curry paste. Cook for a further 2 minutes until fragrant.
- Return the beef to the pot. Pour in the coconut cream, coconut milk and beef stock, then stir through the fish sauce, brown sugar and tamarind puree.
- Add the cinnamon stick and bay leaves. Bring to a gentle simmer, cover with a lid and cook in a preheated 160°C oven for 2½ hours, or until the beef is becoming tender.
- Add the baby potatoes and continue cooking uncovered for a further 45–60 minutes, until the potatoes are cooked through, the beef is fall-apart tender and the sauce has thickened.
- Remove the cinnamon stick and bay leaves. Stir through the roasted peanuts and finish with the lime juice.
- Serve over steamed jasmine rice and garnish generously with fresh coriander and extra peanuts if desired.
Notes
For an even deeper flavour, prepare the curry the day before and refrigerate overnight. The flavours develop beautifully and it’s even better reheated the next day.
This recipe is also perfect for the slow cooker. After browning the beef and cooking the curry paste, transfer everything except the potatoes and peanuts to a slow cooker and cook on Low for 8 hours. Add the potatoes for the final 2 hours, then stir through the peanuts before serving.
Tried this recipe?Let us know how it was!
