Beef Brisket Massaman Curry Recipes

BEEF BRISKET MASSAMAN CURRY

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Put the brisket into a roasting tray with the coconut milk, cassia bark, star anise, garlic, ginger and dried chillies, cover tightly with foil and cook for 3½ hours until the meat is tender. Remove and chop into pieces.
• To make the curry paste, add all of the dry herbs and spices to a spice grinder, or use a pestle and mortar, and grind to a powder. Add this, and the remaining ingredients, to a food processor and blend until smooth.
• Gently fry the coconut cream in a frying pan until the oil separates. Add 6 tbsp of the curry paste and fry until fragrant. Add the tomato, 300ml of water, the peanuts and kaffir lime leaves, and simmer for 20 minutes. Season with fish sauce and lime juice. Add the beef, any sticky bits from the roasting tray and the roasted shallots to the curry, and heat through.
• Serve with rice, crispy shallots and fried curry leaves.

BEEF MASSAMAN CURRY

Steps:

• Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
• Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
• Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
• Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.