Beef Massaman ( One pot or Slow cooker )

Brown the brisket: Heat 1 tablespoons olive oil in a large pot over medium-high heat. Add the 1 kilograms beef brisket and brown on all sides.

Sauté the aromatics: Add the 1 large red onion, sliced, 2 large slices fresh ginger, and 3 spring onions, sliced to the pot and sauté for a couple of minutes until fragrant.

Transfer to the slow cooker: Move the brisket and sautéed aromatics into the slow cooker. Add the 3 tablespoons Massaman curry paste, heaped (e.g. AYAM), 1 can coconut milk (e.g. Ceres Organic), 0.5 cups filtered water, enough to cover the brisket, 1 teaspoons sea salt, and 1 pinch black pepper, a good season, and stir to combine.

Slow cook: Cover and cook on high for 6-8 hours, until the brisket is tender. All slow cookers vary, so check at the 6 hour mark first.

Add the potatoes: At the 5 hour mark, stir in the 4 small potatoes, chopped so they cook through by the end.

Shred the brisket: Once the meat is tender, break it up with a fork directly in the slow cooker.

Thicken the sauce: Transfer the liquid back to a pot on the stove. Mix 1 tablespoons rice flour (for slurry) and 2 tablespoons cold water (for slurry) into a slurry, stir it through the liquid, and simmer until thickened.

Final seasoning: Taste and season again if needed. Stir through 1 teaspoons soy sauce, extra to taste at the end of soy sauce to boost the flavour.

Serve: Serve the brisket and sauce over 4 cups white rice, to serve, sprinkled with 0.3 cups fresh cilantro (coriander), chopped, to serve.

Notes

All slow cookers vary — check tenderness at the 6 hour mark before committing to the full 8 hours. The slurry step can be skipped if you prefer a thinner sauce.