Name: Slow-cooked massaman beef
Prep time: 15 min
Cook time: 225 min
Total time: 240 min
Yield: 4
Ingredients: 4 beef cheeks (1.2kg), trimmed of excess fat; 2 Tbsp plain flour; 2 Tbsp vegetable oil; 1 onion, coarsely chopped; 3 cloves garlic, finely chopped; ¼ cup massaman curry paste; 400ml can coconut milk; 1 cup beef stock; 1kg baby new potatoes; 1 Tbsp fish sauce; ¼ cup roasted unsalted peanuts, chopped coarsely, to garnish; Coriander leaves and thinly sliced red chilli, to garnish; Steamed rice and lime wedges, to serve

Simply saute and stir on the stovetop – using curry paste as a tasty shortcut – then pop the lot in the oven and walk away until it’s ready.

Ingredients

4 beef cheeks (1.2kg), trimmed of excess fat

2 Tbsp plain flour

2 Tbsp vegetable oil

1 onion, coarsely chopped

3 cloves garlic, finely chopped

¼ cup massaman curry paste

400ml can coconut milk

1 cup beef stock

1kg baby new potatoes

1 Tbsp fish sauce

¼ cup roasted unsalted peanuts, chopped coarsely, to garnish

Coriander leaves and thinly sliced red chilli, to garnish

Steamed rice and lime wedges, to serve

Method

Preheat oven to 160°C fan-forced (180°C conventional).

Put beef and flour in a large bowl. Toss to coat beef evenly in flour, shaking off excess. Heat oil in a large flameproof roasting pan over medium-high heat. Cook beef for 3 minutes a side, or until browned all over, then transfer to a large heatproof bowl.

Cook onion and garlic in same pan, stirring, for 5 minutes. Add curry paste and cook, stirring, for 1 minute. Add coconut milk and stock; stir in.

Return beef to pan and stir in potatoes. Cover with 1 sheet baking paper and 2 sheets foil; wrap tightly to seal. Transfer to oven and bake for 3½ hours, or until beef is tender.

Stir in fish sauce, top with peanuts, coriander and chilli, then serve with rice and lime wedges.

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

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