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