 |
|
||||||||
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
Preheat the oven to 160°C (320°F). Season the beef generously with salt.
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.
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.
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.
Pile the beef in tacos with the cabbage, tomato, shallots, coriander and a dollop of sour cream. Serve with lime wedges.
There are no reviews yet. Be the first one to write one.