Tender shredded beef, cooked in a rich and warming spiced massaman curry sauce, then piled into soft shell tacos with all your favourite toppings. Fresh and fabulous. Taco Tuesday just got a glow-up.
1kg (2 lb 3 oz) chuck steak, cut into roughly 4cm (1.5”) cubes
sea salt
1 tbsp vegetable oil
1/4 cup Marion’s Kitchen Massaman paste
400ml (14 fl oz) coconut milk
1½ cups beef stock
8 soft tacos
shredded cabbage to serve
chopped tomatoes, to serve
finely diced shallots, to serve
roughly chopped coriander, to serve
sour cream, to serve
lime wedges, to serve
- Preheat the oven to 160°C (320°F). Season the beef generously with salt.
- Heat the oil in a large flameproof casserole dish with a lid over high heat. Spread out the beef and cook, turning, for 10 minutes or until browned.
- Add the curry paste and cook, stirring for a minute until lovely and fragrant. Add the coconut milk and beef stock, then stir to combine. Cover with a lid. Transfer to the oven and cook for 2 hours or until the beef is very tender.
- Transfer the beef to a large bowl and use forks to shred the meat. Drizzle over a few tablespoons of the pan juices and mix through.
- Pile the beef in tacos with the cabbage, tomato, shallots, coriander and a dollop of sour cream. Serve with lime wedges.
