Beef osso buco massaman
A big bowl of curry fixes everything. This one, served with quickles (quick pickles), rice and roti, leaves no flavour page unturned. By using osso buco (cross-cut beef shank) and cooking it low and slow, we get the beautiful bone marrow to melt into the sauce, which makes it extra silky.
PREP TIME: 15 minutes
COOK TIME: 4–6 hours
Ingredients:
½ cup (125 g) massaman curry paste
2 tbsp crunchy peanut butter
5 garlic cloves, thinly sliced
2 French shallots, sliced
1 kg beef osso buco
2 lemongrass stalks, base finely chopped
4 makrut lime leaves*, bruised
800 ml coconut cream
2 tbsp pomegranate molasses
1 cup (250 ml) water
500 g small cleaned waxy potatoes, halved
¼ cup (60 ml) fish sauce
juice of 2 limes
2 tsp brown sugar
steamed rice, roti, pomegranate seeds (optional) and coriander leaves, to serve
Quickles:
½ cup (125 ml) white vinegar
2 tbsp caster sugar
3 star anise
8 radishes, quartered
½ cup (125 ml) boiling water
1 Lebanese cucumber, thinly sliced
1 small red onion, thinly sliced
1 small red chillies, thinly sliced
*Specialty ingredients
Makrut lime leaves are from a makrut lime plant and are aromatic and citrussy. Found at Asian grocers with the fruit and vegetables, they can be frozen, so grab a pack, use what you need and freeze the remainder.
Method:
Place massaman paste, peanut butter, garlic, shallot, beef, lemongrass, makrut lime leaves, coconut cream, pomegranate molasses and water in a heavy-based casserole pot or slow cooker and mix to combine. Cook covered in a 150°C fan forced oven or in a slow cooker set to high for 4–6 hours, or until meat is tender and falling off the bone. (Alternatively, set the slow cooker to low and cook overnight.)
Meanwhile, for the quickles, place vinegar, sugar, star anise and radishes in a heatproof bowl along with boiling water. Chill until required.
Place potatoes in a saucepan, cover with cold water and place over high heat. Bring to the boil and cook for 15 minutes, or until tender, then drain.
When meat is cooked and you’re ready to serve, add cucumber, onion and chilli to pickle. Stir fish sauce, lime juice, sugar and cooked potatoes through curry and season to taste.
Serve curry with rice, roti, pomegranate seeds (if using), coriander leaves and quickles.
Serves 4-6
samparishfood.com | @sam.parish.food
Recipe from Cook Me — 30 dishes/3 ways
By Sam Parish
Publisher KOA Press
