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
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.