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
Taco Tuesday Just Got Better!
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.