Massaman Beef Neck Bone Curry

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Massaman Beef Neck Bone Curry

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Ingredients

Adjust Servings:
1 tablespoon Vegetable Oil
1 pound Beef Neck Bones Substitute with beef short ribs
1 tablespoon Massaman Curry Paste
1 can Coconut Milk
1 can (6 ounces) Water
4 Thai Bird Chilies Thinly sliced
2 cloves Garlic Minced
1 tablespoon Fish Sauce
1 tablespoon Brown Sugar
3 medium Potato Cut into small chunks
1/4 small Onion Thinly sliced

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Features:
    Cuisine:

    Beef neck bone slow cooked in a dutch oven with potatoes and onions. Extra rich curry sauce from slow cooking beef bones.

    • 2 hours 15 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    In a dutch oven over high heat, add vegetable oil to cover bottom. Place beef neck bones in pot and sear on all sides until mostly browned, about 1-2 minutes. Remove bones from pot and set aside.

    2
    Done

    Add Massaman curry paste to same pot and fry for about 30 seconds. Add 1/3 can of coconut milk and stir to combine with curry paste. The consistency should be a bit thick at this point. When curry paste is fully combined, add remaining coconut milk, water, chili peppers, garlic, fish sauce and brown sugar. Bring to a boil.

    3
    Done

    Reduce heat to a simmer then return beef bones to pot. Simmer for 1 hour, stirring occasionally.

    4
    Done

    Add potatoes and onions to pot and simmer for additional hour. Serve hot over rice and enjoy!

    Rebecca Chan

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