Beef Brisket Massaman Curry Recipes
BEEF BRISKET MASSAMAN CURRY
This beef brisket massaman curry recipe is served in Terry Blake's new south London restaurant, Sparrow. This dish is served with basmati rice dressed with duck fat, soy sauce and rice wine vinegar, which is then blow-torched until crisp. They also add a slice of deep-fried lotus root
Provided by Terry Blake
Categories Dinner, Lunch
Time 4h
Yield Serves 6
Number Of Ingredients 26
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.
Nutrition Facts : Calories 649 calories, Fat 52.3 grams fat, SaturatedFat 30.3 grams saturated fat, Carbohydrate 7.2 grams carbohydrates, Sugar 4 grams sugar, Fiber 1.8 grams fiber, Protein 36.5 grams protein, Sodium 0.8 milligram of sodium
BEEF MASSAMAN CURRY
Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 734 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.87 milligram of sodium
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- Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
- Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches, but I find that if you put the meat in, and leave it alone for a few minutes before you stir it, you'll get a nice dark colour on the beef. The beef will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.
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