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Slow-cooked massaman beef

Create your go-to Thai takeaway dish at home! - by Sarah Murphy
  • 05 Aug 2021
Slow-cooked massaman beef
Prep: 15 Minutes - Cook: 225 Minutes - Serves 4
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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 (3.2kg), 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

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

  2. 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.

  3. 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.

  4. 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.

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

You might also like:

Massaman curry leg of lamb

Homemade massaman paste

Massaman curry with coconut sambal

  • Food
  • Beef Recipes
  • Lunch Recipes
  • Dinner Recipes
Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

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