Slow-cooked beef curry
Rich and meaty, with beef so tender you can cut it with a spoon, this easy, make-ahead number will liberate you from the stove.
SERVES 8-10
PREP 20 mins COOK 3 hrs-3hrs 30 mins
✱ 1tbsp peanut or vegetable oil
✱ 1.5kg beef cheek or shin, cut into
6cm pieces
✱ 1 cinnamon stick
✱ 3 star anise
✱ 4 cardamom pods, bashed
✱ 1 stick lemongrass, pressed with the flat side of a knife to release the flavour
✱ 4 fresh lime leaves, bashed (or 8 dried)
✱ 400ml coconut cream
✱ 300ml rich beef stock
✱ 100g crunchy peanut butter
✱ 2tbsp dark brown sugar
✱ 2tbsp tamarind paste
✱ 2tbsp ketjap manis (or use soy and a little more sugar)
✱ 2tbsp fish sauce
✱ 500g potatoes, peeled and cut into
5cm pieces
✱ Roti or rice, crispy fried shallots, roasted peanuts, coriander leaves and lime wedges, to serve
FOR THE CURRY PASTE
✱ 2 banana shallots, roughly chopped
✱ 5 garlic cloves, bashed
✱ 2 red chillies, roughly chopped, plus extra cut into fine strips, to serve
✱ 5cm piece fresh ginger, finely chopped, plus extra cut into fine strips, to serve
✱ Juice 2 limes, plus extra to season
✱ 1tbsp lemongrass paste
✱ 1tbsp ground cumin
✱ 1tsp ground nutmeg
✱ ½tsp ground cloves
1 Put the curry paste ingredients into a small food processor and whizz until finely chopped.
2 Heat the oil in a large, heavy-based saucepan over a medium-high heat. Season the beef with salt and cook in batches until well browned all over.
Set aside on a plate or add to the slow cooker. Add the whole spices, lemongrass and lime leaves, then cook for 2 mins until fragrant.
3 Add the curry paste to the pan and cook, stirring for 2 mins, until darkened. Return the beef to the pan, and add the remaining ingredients (except the potatoes) and some seasoning. Bring to the boil, then reduce the heat to low. Cover and simmer for 2 hours 30 mins-3 hrs, until the beef is tender, adding the potato for the last hour. If using a slow cooker, cook on high for 4 hrs, adding the potatoes for the final hour.
4 Taste the sauce and adjust the seasoning with more fish sauce, sugar or lime juice as liked.
5 Serve the curry with roti or rice and then top with crispy fried shallots, roasted peanuts, coriander leaves, lime wedges, and chilli and ginger cut into fine strips.