Massaman — beef with potatoes and peanuts
Slow-simmered beef with toasted curry paste and a coconut-tamarind sauce, potatoes and peanuts.
Active time1 h
Cooking2 h 30 min
Total3 h
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Ingredients
- 1 tsp ground coriander
- 4 shallots
- 2 bay leaves
- 5 garlic cloves
- 2 small raw potatoes
- 1 lemongrass stalk
- 700 g raw beef chuck
- 1 cinnamon stick
- 500 ml beef stock
- 3 tbsp unsalted roasted peanuts
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 4 tbsp water
- 65 ml vegetable oil
- 400 ml coconut milk
- ⅛ tsp ground nutmeg
- 1 tsp tamarind paste
- 6 mild dried Asian red chillies
- 1 tbsp fish sauce
- 1 tbsp sugar
- ½ tsp ground cardamom
- ½ tsp ground cloves
- 1 star anise
- 1 three-centimetre piece of galangal
Preparation
Cut the beef into large cubes. Trim tough outer lemongrass layers and reserve for the stock; chop the tender centre for the paste. Put beef, stock, bay and lemongrass trimmings in a narrow saucepan so the liquid almost covers the meat. Bring to a simmer and cook gently until fork-tender, about 120 min. Remove the beef and aromatics; reduce the stock if very abundant. While simmering, peel and cut the potatoes into large pieces.
2 bay leaves2 small raw potatoes1 lemongrass stalk700 g raw beef chuck500 ml beef stock- heavy-bottomed saucepan
- knife
- chopping board
- fork
- slotted spoon
In a dry pan, lightly char patches of the unpeeled shallots and garlic with the galangal. Briefly toast the dried chillies without burning. Peel the cooled aromatics, grate the galangal and deseed the chillies. Toast the ground spices for about 30 s, stirring. Blend shallots, garlic, galangal, chillies, tender lemongrass, spices and measured water into as smooth a paste as possible.
1 tsp ground coriander4 shallots5 garlic cloves½ tsp ground cinnamon1 tsp ground cumin4 tbsp water⅛ tsp ground nutmeg6 mild dried Asian red chillies½ tsp ground cardamom½ tsp ground cloves1 three-centimetre piece of galangal- frying pan
- spatula
- blender
- grater
- knife
- chopping board
Heat the oil in a saucepan. Fry the curry paste for about 3 min, stirring, until slightly drier and fragrant. Add coconut milk, cinnamon stick, star anise and reserved stock. Simmer for 3 min. Add tamarind, fish sauce, sugar and potatoes. Cook for about 7 min, until the potatoes are tender. Return the beef and heat through for about 2 min. Reduce if needed to a coating sauce. Add the peanuts and serve, leaving aside the whole spices.
1 cinnamon stick3 tbsp unsalted roasted peanuts65 ml vegetable oil400 ml coconut milk1 tsp tamarind paste1 tbsp fish sauce1 tbsp sugar1 star anise- heavy-bottomed saucepan
- spatula
Allergens
- Celery
- Fish
- Peanuts
Composition to check for: Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration