Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Massaman beef cheek curry with pearl cous cous Food Massaman beef cheek curry with pearl cous cous Preparation time 15 minutes Cooking time 3.5 - 4 hours Serves 6 INGREDIENTS 60ml olive oil 6 beef cheeks, trimmed 2 tbsp seasoned plain flour 2 brown onions, finely chopped 2 cloves garlic, crushed ¼ cup Valcom Massaman Curry Paste 400ml can TCC coconut milk 2 cups beef stock ¼ cup Squid fish sauce 4 tbsp Jeeny’s Tamarind puree ½ cup roasted peanuts, chopped 1 tbsp grated palm sugar Couscous 200g pearl couscous ¼ cup coriander leaves 1 lemon, juice and grated rind METHOD Pre-heat oven to 170ºC. Heat oil in a large flameproof casserole dish over medium-high heat. Dust beef in flour, shaking off excess. Brown beef, in batches, for 2 minutes each side. Remove, set aside. Add onion to the pan, reduce heat to medium, cook, stirring for 5 minutes or until softened. Add garlic and curry paste, cook for 5 minutes. Return meat to pan, add coconut milk and stock. The meat should be covered in liquid, so top up with water if necessary. Cover, cook in the oven for 3½–4 hours or until the beef is meltingly tender. Transfer beef to a plate and cover with foil to keep warm. Place casserole dish over medium-high heat for 10 minutes or until sauce thickens. Add fish sauce, tamarind puree, peanuts and palm sugar to balance. Meanwhile, cook couscous in a saucepan of boiling salted water for 10 minutes or until just tender. Drain, add coriander and lemon rind and juice. Serve garnished with extra peanuts and baby coriander. Food Preparation Time 15 minutes Cooking Time 3.5 - 4 hours Serves 6 Shop Dessert Wine You might also like Food Fennel and Sage Rump Roast Food Lyndey Milan's sous vide beef, grain salad and pickled vegetables Words by Lyndey Milan on 22 Mar 2016 Food Chargrilled beef and peanut green curry Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline