Recipe and image courtesy of Alana Lowes.

Fall apart osso buco, creamy coconut, soft potatoes, aromatic warming spices in a velvety curry sauce – a perfect fit for a relaxed day at home. In true one-pot fashion, it marries ease with rich flavour, and in fact tastes even better the next day!

Serves 4-6

INGREDIENTS

Rice bran oil to fry
1kg osso buco (3 or 4 pieces approx)
200g Massaman Curry Paste (Mae Ploy brand is good)
1 x 270ml coconut cream
1 x 400ml coconut milk
1 cup chicken or beef stock
300 gm Desiree potatoes (about 2), peeled and cut into 5cm pieces
2 tbsp palm sugar, or to taste
20 ml fish sauce, or to taste
1 tbsp tamarind extract, or to taste

TO SERVE

Fresh coriander
Fresh limes
Fried shallots
Roasted peanuts
Steamed jasmine rice

• OSSO BUCO $15.00 – $60.00Price range: $15.00 through $60.00
• CHUCK BEEF (DICED) $16.00 – $64.00Price range: $16.00 through $64.00
• BEEF CHEEKS - CAPE GRIM (250G) $18.00 – $54.00Price range: $18.00 through $54.00

 

METHOD
Heat oil in an extra-large saucepan over medium-high heat, add beef in batches and brown all over (1-2 minutes each side). Transfer to a plate.

Return to medium-high heat, add half the coconut cream and cook, stirring occasionally, until it cracks and the fat separates (4-5 minutes).

Add curry paste to saucepan and stir-fry until fragrant. Add remaining coconut cream, coconut milk and stock. Bring to a slow simmer.
Return beef to pan, reduce heat to low-medium and simmer uncovered until beef is tender and sauce reduces to just cover beef. This will take approximately 3-4 hours. If the sauce reduces too much, add stock half a cup at a time to keep beef just covered.

Add potato and simmer until beef is very tender and potatoes are soft (20-30 minutes).

Season curry to taste with palm sugar, fish sauce and tamarind in the last few minutes of cooking for a balance of salty, sweet and sour.

To serve, scatter curry with coriander & fried shallots. Squeeze fresh lime halves over the curry or serve on the side. Serve with steamed jasmine rice.

NOTES

*If you prefer a boneless curry look for our gravy beef or chuck steak. Ask our butchers to dice into 5cm cubes for you to save you time.

*Look for a coconut cream without thickeners or stabilisers or it won’t crack – as in, the fat won’t separate.