0 Picture
Ingredients
- • 1 tablespoon peanut oil
- • 2 large onions, cut into wedges
- • 1 kg beef brisket (gravy beef, or shank)
- • salt
- • 400 g coconut cream
- • 3/4-1 cup massaman curry paste (bought or made)
- • 250 ml water
- • 4 cinnamon sticks
- • 4 bay leaves
- • 6 waxy potatoes, peeled and diced in 2-3cm cubes
- • 2-3 tablespoons fish sauce
- • 2 tablespoons grated palm sugar
- • 2 tablespoons tamarind paste or lemon juice
- • 4 tablespoons roasted peanuts, crushed
- • 3 sprigs coriander, chopped
Details
Servings 8
Preparation
Step 1
Trim meat of excess fat and sinew and cut into 2-3cm cubes.
2. 2
Heat the oil in a heavy-based pot and fry the onion until brown.
3. 3
Add the meat, season and continue to brown all over.
4. 4
Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
5. 5
Put the potatoes on the bottom of the slow cooker.
6. 6
Pour the mix on top of the potatoes.
7. 7
Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
8. 8
In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. (I like to add a few handfuls of peanuts, too).
9. 9
Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
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