Massaman Braised Chuck Roast recipe 🥩 a super low-effort slow cook with bags of flavour! 

This Massaman Braised Chuck Roast is warming, fragrant, and packed with flavour from this quick and easy (homemade!) Massaman spice paste. Chuck steak is easy to get your hands on and works perfectly when slow cooked – and this version is slow-braised in a Massaman-inspired broth until it practically melts in your mouth. Save this if you’re looking for a different kinda set and forget dish that’s great for dinner parties or even meal prep! P.S. If you’ve never made your own Massaman paste, this one’s a great place to start – it’s honestly just a blitz-and-go kinda situation 😉 

Serves: 4–6

Ingredients:

• 1kg beef chuck steak 
  
• 2 Tbsp neutral oil 
  
• 2 cinnamon sticks 
  
• 2 star anise 
  
• 2 kaffir lime leaves 
  
• 500ml beef stock 
  
• 200ml coconut milk 
  
• 1 Tbsp fish sauce 
  
• 1 Tbsp white sugar 
  
• 1 tsp tamarind paste 

For the Massaman spice paste:

• 8 dried red chillies (rehydrated in ¼ cup warm water) 
  
• 3 eshallots 
  
• 5 garlic cloves 
  
• 1 lemongrass stalk 
  
• 3cm galangal 
  
• 3 coriander stalks 
  
• 1 tsp cumin powder 
  
• 1 tsp coriander powder 
  
• ½ tsp cardamom powder 
  
• ½ tsp clove powder 

To serve: sliced long red chilli, coriander leaves, toasted peanuts, lime wedge 

Method:

1. Preheat oven to 140C. Generously salt the beef, then sear in neutral oil until browned on all sides. Set aside. 
2. Blitz all Massaman spice paste ingredients in a food processor until smooth. 
3. In the same pan, fry the paste until fragrant (about 2–3 mins), then add beef back in along with stock, coconut milk, cinnamon sticks, star anise, kaffir lime leaves, fish sauce, sugar, and tamarind and bring to a gentle simmer. 
4. Cover and braise in the oven at 140°C for 3–3.5 hours, or until the beef shreds easily with a fork. 
5. Serve on a bed of mashed potatoes or rice, topped with fresh chilli, coriander, toasted peanuts, and a lime wedge. 

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