SLOW-COOKED MASSAMAN BEEF

Create your go-to Thai takeaway dish at home! Simply saute and stir on the stovetop – using curry paste as a tasty shortcut – then pop the lot in the oven and walk away until it’s ready.

Preparation time 15 mins Cooking time 3 3Ž/4‘ hours Serves 4

4 beef cheeks (3.2kg), trimmed of excess fat

2 Tbsp plain flour

2 Tbsp vegetable oil 1 onion, coarsely chopped

3 cloves garlic, finely chopped

†1/„4 cup massaman curry paste

400ml can coconut milk

1 cup beef stock 1kg baby new potatoes 1 Tbsp fish sauce

†1/„4 cup roasted unsalted peanuts, chopped coarsely, to garnish Coriander leaves and thinly sliced red chilli, to garnish Steamed rice and lime wedges, to serve

STEP 1 Preheat oven to 160C fan-forced (180C conventional).

STEP 2 Put beef and flour in a large bowl. Toss to coat beef evenly in flour, shaking off excess. Heat oil in a large flameproof roasting pan over mediumhigh heat. Cook beef for 3 minutes a side, or until browned all over, then transfer to a large heatproof bowl.

STEP 3 Cook onion and garlic in same pan, stirring, for 5 minutes. Add curry paste and cook, stirring, for 1 minute. Add coconut milk and stock; stir in.

STEP 4 Return beef to pan and stir in potatoes. Cover with 1 sheet baking paper and 2 sheets foil; wrap tightly to seal. Transfer to oven and bake for 3 1/2 hours, or until beef is tender.

STEP 5 Stir in fish sauce, top with peanuts, coriander and chilli, then serve with rice and lime wedges.