Slow-Cooker Beef Brisket Massaman Curry
A mild, aromatic curry with chunks of melt-in-your-mouth beef brisket.
SLOW-COOKER BEEF BRISKET MASSAMAN CURRY
Prep Time: 20 mins
Cook Time: 4 1/2-9 hours (depending on method)
Servings: 8+
GF, DF, FREEZER-FRIENDLY
INGREDIENTS
2 Tbsp vegetable oil
1.2-1.4kg beef brisket
2 brown onions, cut into wedges
4 cloves garlic, crushed
2 tsp fresh ginger, grated (optional)
1 tin Maesri masaman curry paste
3 x 400g tins coconut cream
1 cup beef stock
1 Tbs fresh lime juice (½ a lime) (optional)
2 Tbs brown sugar
2 Tbs fish sauce
1kg potatoes, peeled and cubed
250-300g green beans, trimmed and chopped in half
2 Tbsp cornflour (optional)
To Serve
lime wedges and fresh coriander leaves (optional)
Steamed jasmine or basmati rice
STEPS
Prep
Slice onion, crush garlic and grate ginger (if using). Peel and chop potatoes into 3-4cm chunks, trim and halve green beans.
Trim any thick pieces of fat from the brisket then cut it into 4-5cm cubes.
Turn on slow cooker (low or high heat).
Cook
Heat oil over medium high heat in a large frypan then cook beef in batches, turning with tongs to lightly sear each side then transfer to the slow cooker.
Turn down heat to medium and add another Tbsp of oil then add onions, cooking for 2 minutes, stirring before adding in curry paste, garlic and ginger. Stir for 2 minutes.
Pour in 1/2 tin of coconut cream to paste mixture and cook, stirring for about 2-3 minutes until the liquid has visibly reduced
Pour in the remaining 2 ½ tins then add lime juice (if using), brown sugar, fish sauce and stock then bring to a gentle simmer.
Carefully transfer the contents of the pan into the slow cooker along with the potatoes.
Cook on low for 8 hours or on high for 4-5 hours. The beef should be pull-apart tender. About 20 mins prior to serving check the consistency and stir in a cornflour slurry if you'd like to thicken the sauce (see notes) then add in the green beans and prepare your rice.
Taste the sauce, if it needs more salt add fish sauce 1 tsp at a time. Add brown sugar for a sweeter flavour.
Serve the curry into bowls over rice and garnish with coriander leaves and lime wedges (optional).
NOTES
Stovetop: To cook on the stovetop, use a large heavy based pot (with lid) or a dutch oven. Follow steps 1-4 then turn down to the lowest heat, add the beef back in and the potatoes, put on the lid and simmer for about 3 hours or until beef is very tender. Follow the instructions from step 6 but don't add the beans until 10 mins prior to serving.
Oven: To cook in the oven, Ideally use a dutch oven or lidded, oven safe dish. Preheat the oven to 150 degrees. Follow the instructions from steps 1-4 on the stovetop then transfer to the oven for at least 3 hours or until beef is tender. Add the beans for the last 15 mins.
Curry Paste: I use the Maesri brand which is available at Woolworths, on Amazon and at Asian Grocers. I'd call this a mild curry but for some it may still be too spicy. If you find this you can add more coconut cream or stock. If you want a spicier massaman, buy 2 tins and use an additional 1/2-full tin.
Consistency: I stirred in a cornflour slurry of 2 Tbsp cornflour mixed with 2Tbsp water, about 20 mins prior to serving which thickened it to a consistency I was happy with.
Dietary: If you have an allergy to fish sauce, try a vegan fish sauce or use 1 tbsp light soy sauce (add more to your taste). For GF, ensure that your fish sauce is GF. For a meat-free curry, I recommend the stovetop method. Use about 2kg of veggies, cooking the hard veggies (eg potatoes, carrots) in the sauce for about 20 mins (or until tender) then adding any quick cooking vegetables (eg beans, capsicum) for the last 10 minutes. Use vegetable stock in place of beef stock.
Leftovers: Store in the fridge for 3 days or the freezer for 3 months. Keep in mind that the potatoes may not retain the same texture when defrosted. Reheat in the microwave or on the stovetop.