Beef Massaman Curry

Beef Massaman Curry

Preparation Time: 15 minutes
Cooking Time: 2 - 2 p hours
Serves: 4 - 6

Ingredients
1kg chuck or boneless shin/gravy beef, diced into 2.5 -3cm cubes
2 cloves garlic, crushed
4cm piece ginger, grated
1/3 cup massaman curry paste
2p cups beef stock
400ml can coconut milk
2 large potatoes, peeled, cubed
2 tsp fish sauce
fried basil leaves and roasted peanuts to serve

Method
Preheat the oven to 180C. Season the beef with salt and pepper and add about 2 tablespoons of oil to beef and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.
Reduce heat in pan to medium and add a little extra oil. Add the garlic, ginger and curry paste, cook for 1 - 2 minutes, stir often. Pour in the stock, stirring well. Pour the mixture over the beef in the casserole dish and stir to combine. Cover the casserole dish and place in the oven. Stir every 40 minutes or so, adding a little water if needed to keep the ingredients just covered. Cook until the beef is almost tender (about 90 minutes).
Add the coconut milk, potatoes and fish sauce. Cook for a further 30 minutes or until the beef is very tender. Garnish with fried basil leaves and roasted peanuts to serve.

Warm Up this Winter with Succulent Beef
Comforting, full of flavour and simple to prepare, slow cooked beef is the perfect way to warm up a cold winter's day!

Whether you prefer a hearty beef bourguignon or a spicy beef curry, casseroling is a foolproof technique that will lead you to endless winter warming possibilities.

Match the beef cut to the cooking time you have available. Chuck and boneless shin/gravy beef offer the richest flavour and the most succulent meat. However, topside, round and blade are great choices for quicker week night meals as they cook more quickly.
Beef cuts (2.5-3cm cubes or thickness): Chuck, boneless shin/ gravy beef,osso bucco pieces
Approximate cooking time: 2-2 p hours
Guide to cooking temperature: 160-180C

Beef cuts (2.5-3cm cubes or thickness): Topside, round, blade
Approximate cooking time: 1-1 p hours
Guide to cooking temperature: 160-180C

Brown the beef - Don't rush the initial stage of browning the beef. Brown it in 2 or 3 batches and keep the pan at a medium-high heat so the beef doesn't stew in its own juices.

Let your dish simmer gently as it gives a richer flavoured dish. Controlling the heat is important as too low a heat and the dish will be flavourless, too high a heat and the mixture will boil resulting in less tender meat.