Massaman Beef Curry with Potatoes and Peanuts

Ingredients

• 2 lb beef chuck
• 4 tbsp massaman curry paste
• 800 ml full-fat coconut milk
• 1 cup beef stock
• 3 unit shallots, sliced
• 1,5 lb Yukon Gold potatoes, quartered
• 0,5 cup roasted unsalted peanuts
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 1 unit cinnamon stick
• 2 tbsp vegetable oil
• 0,25 cup fresh cilantro, chopped

Instructions

1. 1

   Pat 2 lb beef chuck dry, cut into 1.5-inch cubes and season generously with salt.

2. 2

   Heat 2 tbsp vegetable oil in a heavy Dutch oven over medium-high until shimmering, then sear the beef in two batches until deeply browned on all sides, about 4 minutes per batch.

3. 3

   Transfer beef to a plate, reduce heat to medium and add the sliced shallots; sweat 4 minutes until translucent and softened.

4. 4

   Skim the thick cream off the top of one coconut milk can and add to the pot, simmering 3 minutes until it splits and glistens.

5. 5

   Stir in the massaman curry paste and cinnamon stick, frying 2 minutes until the kitchen smells of cardamom and clove.

6. 6

   Return the beef and any juices to the pot, then pour in the remaining coconut milk, 1 cup beef stock, fish sauce, tamarind paste and palm sugar.

7. 7

   Bring to a simmer, cover and braise at 325°F / 160°C in the oven for 1.5 hours, stirring once halfway.

8. 8

   Add the quartered potatoes and roasted peanuts, cover and continue braising 45 minutes until the beef shreds under a fork and the potatoes are creamy.

9. 9

   Uncover and simmer on the stovetop 10 minutes to reduce and thicken the sauce until it coats the back of a spoon.

10. 10

    Taste and adjust with more tamarind for tang or palm sugar for sweetness; rest 10 minutes before serving.

11. 11

    Ladle into bowls and finish with a shower of crispy fried shallots and fresh cilantro.