IN MARKET RECIPE Become a master of your kitchen MasterChef star and owner of Queensland restaurant Sum Yung Guys, Matt Sinclair, partnered with Australian Beef to share this flavourful Massaman beef curry recipe. It’s the perfect recipe for batch cooking – enjoy the meal hot and fresh from the oven then freeze leftovers. Watch... For more delicious beef recipes, visit australianbeef.com.au Matt cook this dish on Australian Beef’s YouTube channel. Visit Matt Sinclair’s Massaman beef curry australianbeef.com.au/recipes/matt‑ sinclairs‑massaman‑curry for the link. Serves: 8 • Preparation: 10 minutes • Cooking: 180 minutes 1.5kg chuck steak cubed 1.Pre‑heat oven to 160°C. Place a large heavy‑based saucepan on a medium‑high 3 tbsp vegetable oil heat. Once hot, add oil and fry off curry paste for 6–8 minutes until lightly (any neutral oil) caramelised and smelling sweet. 2 tins of Massaman curry paste 2. Add beef and coat in the curry paste. Continue to fry off and seal the beef for a 500g potatoes cubed further 5–6 minutes. 500ml coconut cream 3. Sprinkle in palm sugar and cook for approximately 3–5 minutes to caramelise (reserve 2 tbsp for garnish) and deepen in colour. Once it has reached a deep red colour, add in fish sauce, 500ml water or stock tamarind, coconut cream, water, peanuts, shallots and a big pinch of salt. Add the 80g lightly roasted whole peanuts potatoes and let them submerge into the liquid. (plus extra for garnish) 20g crispy shallots 4. Stir all ingredients together, bring to a simmer. Once simmering, place lid on and (plus extra for garnish) put in the oven at 160°C for approximately three hours. 3 tbsp palm sugar 5. After three hours, check tenderness of beef – you should be able to cut with a 3 tbsp fish sauce spoon. Taste and adjust seasoning to suit. The taste should be mild spicy with a 2 tbsp tamarind puree sweet, sour, salty balance. Coriander, to serve 500g mixed greens • Use a pot or microwave to steam greens, season with salt. (such as broccolini and beans), to serve • Garnish curry with coconut cream, shallots, peanuts and fresh coriander. Steamed rice, to serve • Serve with steamed rice. 47 SPIT