Massaman Curry with Beef

Ingredients

• 2 lbs of boneless beef short rib
• Kosher salt to taste
• Oil to brown the meat

For the sauce

• 1 cup full-fat coconut milk
• 4 oz of massaman curry paste
• 3 Tbsp of Palm Sugar
• 3 Tbsp of Tamarind Paste
• 3 Tbsp of Fish Sauce
• Yukon Gold
• Mushrooms
• Carrots
• Rice for serving
• 2 cups of beef stock from the braise

Directions

• Cover the beef with cold water and let it sit for an hour, changing out the water a few times to rid of excess blood
• Pat the beef dry and brown on all sides–5-6 minutes; transfer to a plate and then cut into 2 – 2.5 inch pieces
• Return all beef to the pot and add enough water to fully cover and bring to a vigorous boil; partially covered stirring occasionally and adding water to keep beef submerged until beef is tender and can be pierced easily; ~2 hours. Let cool submerged in stock; can be done in advance, just store fully submerged.
• NOTE: Prior to making the curry, reduce the stock to ~2 cups if your stock is more than 2 cups.

Curry Directions

• Take some skimmed fat from the beef and use the oil to cook the curry on medium low heat.
• Add 1/2 cup of coconut milk and stir until slightly thickened.
• Gradually add the remaining 1/2 cup of coconut milk until paste turns dark red and the fat begins to separate from the curry paste ~10 minutes.
• Add palm sugar, tamarind and fish sauce and all your veggies.
• Add beef stock and beef and bring to a steady simmer until veggies are of the right doneness.