Beef Massaman Tacos

Tender shredded beef, cooked in a rich and warming spiced massaman curry sauce, then piled into soft shell tacos with all your favourite toppings. Fresh and fabulous. Taco Tuesday just got a glow-up.

15 minutes
2 hours and 15 minutes

1kg (2 lb 3 oz) chuck steak, cut into roughly 4cm (1.5”) cubes

sea salt

1 tbsp vegetable oil

1/4 cup Marion’s Kitchen Massaman paste

400ml (14 fl oz) coconut milk

1½ cups beef stock

8 soft tacos

shredded cabbage to serve

chopped tomatoes, to serve

finely diced shallots, to serve

roughly chopped coriander, to serve

sour cream, to serve

lime wedges, to serve

  • Step 1

    Preheat the oven to 160°C (320°F). Season the beef generously with salt.

  • Step 2

    Heat the oil in a large flameproof casserole dish with a lid over high heat. Spread out the beef and cook, turning, for 10 minutes or until browned.

  • Step 3

    Add the curry paste and cook, stirring for a minute until lovely and fragrant. Add the coconut milk and beef stock, then stir to combine. Cover with a lid. Transfer to the oven and cook for 2 hours or until the beef is very tender.

  • Step 4

    Transfer the beef to a large bowl and use forks to shred the meat. Drizzle over a few tablespoons of the pan juices and mix through.

  • Step 5

    Pile the beef in tacos with the cabbage, tomato, shallots, coriander and a dollop of sour cream. Serve with lime wedges.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 1 review)
Very good0%

Taco Tuesday Just Got Better!

July 5, 2023

These tacos are next level! The richness of the massaman complements the fattiness of the beef beautifully. In my oven, it needed an extra 30 minutes to get to the right tenderness, but oh my, was it worth it! Serve with a nice kachumber or pico de gallo on your tacos to cut through the richness.

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