Ingredients

• 1 tablespoon peanut oil
• 2 large onions, cut into wedges
• 1 kg beef brisket (gravy beef, or shank)
• salt
• 400 g coconut cream
• 3/4-1 cup massaman curry paste (bought or made)
• 250 ml water
• 4 cinnamon sticks
• 4 bay leaves
• 6 waxy potatoes, peeled and diced in 2-3cm cubes
• 2 -3 tablespoons fish sauce
• 2 tablespoons grated palm sugar
• 2 tablespoons tamarind paste or 2 tablespoons lemon juice
• 4 tablespoons roasted peanuts, crushed
• 3 sprigs coriander, chopped

Instructions

1. Trim meat of excess fat and sinew and cut into 2-3cm cubes.

2. Heat the oil in a heavy-based pot and fry the onion until brown.

3. Add the meat, season and continue to brown all over.

4. Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.

5. Put the potatoes on the bottom of the slow cooker.

6. Pour the mix on top of the potatoes.

7. Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.

8. In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. (I like to add a few handfuls of peanuts, too).

9. Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.