Beef brisket massaman curry Sparrow

Beef brisket massaman curry

Name: Beef brisket massaman curry
Total time: 4 h
Yield: Serves 6
Cuisine: Thai
Ingredients: 1kg beef brisket; 400g tin coconut milk; 10cm piece cassia bark; 3 star anise; 5 cloves garlic; a thumb-sized piece ginger sliced; 5 dried red chillies; 160ml coconut cream; 1 tomato grated; 40g peanuts roasted; 2 lime leaves torn; 1 tbsp fish sauce; 1/2 lime juiced; roasted shallots (see cook's notes); cooked basmati rice, crispy shallots and fried curry leaves to serve; 6 cloves; 3 cardamom; 4 bay leaves; 3 star anise; 2 cloves garlic; a large thumb-sized piece ginger roughly chopped; 100g shallots roughly chopped; 3 stalks lemongrass chopped; 3 lime leaves shredded; 20g peanuts roasted; 15g desiccated coconut toasted

Terry Blake

Published: October 24, 2017 at 1:46 PM

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Serves 6

Easy

Total time: 4 hrs

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This beef brisket massaman curry recipe is served in Terry Blake's new south London restaurant, Sparrow. This dish is served with basmati rice dressed with duck fat, soy sauce and rice wine vinegar, which is then blow-torched until crisp. They also add a slice of deep-fried lotus root

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Make this beef brisket massaman curry, then check out our classic beef massaman curry, slow cooker beef-curry and quick beef curry.

Ingredients

Nutrition

1kg beef brisket
400g tin coconut milk
10cm piece cassia bark
3 star anise
5 cloves garlic
a thumb-sized piece ginger

sliced
5 dried red chillies
160ml coconut cream
1 tomato

grated
40g peanuts

roasted
2 lime leaves

torn
1 tbsp fish sauce
1/2 lime

juiced
roasted shallots

(see cook's notes)
cooked basmati rice, crispy shallots and fried curry leaves

to serve

CURRY PASTE

6 cloves
3 cardamom
4 bay leaves
3 star anise
2 cloves garlic
a large thumb-sized piece ginger

roughly chopped
100g shallots

roughly chopped
3 stalks lemongrass

chopped
3 lime leaves

shredded
20g peanuts

roasted
15g desiccated coconut

toasted

Nutrition: per serving

kcal649
fat52.3g
saturates30.3g
carbs7.2g
sugars4g
fibre1.8g
protein36.5g
salt0.8g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Put the brisket into a roasting tray with the coconut milk, cassia bark, star anise, garlic, ginger and dried chillies, cover tightly with foil and cook for 3½ hours until the meat is tender. Remove and chop into pieces.
step 2

To make the curry paste, add all of the dry herbs and spices to a spice grinder, or use a pestle and mortar, and grind to a powder. Add this, and the remaining ingredients, to a food processor and blend until smooth.
step 3

Gently fry the coconut cream in a frying pan until the oil separates. Add 6 tbsp of the curry paste and fry until fragrant. Add the tomato, 300ml of water, the peanuts and kaffir lime leaves, and simmer for 20 minutes. Season with fish sauce and lime juice. Add the beef, any sticky bits from the roasting tray and the roasted shallots to the curry, and heat through.
step 4

Serve with rice, crispy shallots and fried curry leaves.

To make the roasted shallots, roast 200g of small, round, red shallots with 2 tbsp of vegetable oil and a pinch of salt at 180C/fan 160C/gas 4 for 45 minutes until caramelised and soft. Any left-over curry paste will keep in the fridge for up to 2 weeks (or freeze it). You can buy crispy shallots in large supermarkets.

Authors

Terry Blake

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