Massaman beef cheeks

Ideal comfort food.

  • 4 hrs cooking
  • Serves 8
  • Print
Rich, fall-apart beef in a spicy Massaman sauce this slow cooked beef cheeks is perfect comfort food!
Looking for more Thai recipes or beef curry recipes?


  • 8 beef cheeks (3.2kg), excess fat trimmed
  • ¼ cup (40g) plain flour
  • ⅓ cup (80ml) olive oil
  • 3 onions (450g), chopped coarsely
  • 6 cloves garlic, chopped finely
  • ½ cup (150g) massaman curry paste
  • 670 ml canned coconut milk
  • 2 cups (500ml) beef stock
  • ¼ cup (35g) roasted unsalted peanuts, chopped coarsely


  • 1
    Preheat oven to 180°C.
  • 2
    Place beef and flour in a large bowl; season. Toss to coat beef evenly in flour, shaking off excess. Heat oil in large flameproof roasting pan over medium-high heat. Cook beef for 3 minutes on each side or until browned all over; transfer to a large heatproof bowl or tray.
  • 3
    Add onion and garlic to same pan; cook, stirring, for 5 minutes. Add curry paste; cook, stirring, for 1 minute. Add coconut milk and stock; stir to combine.
  • 4
    Return beef to pan. Cover with one sheet of baking paper and two sheets of foil; wrap tightly to seal. Transfer to oven; bake for 3½ hours or until beef is tender.
  • 5
    Serve half the massaman beef topped with peanuts. Transfer remaining massaman beef to an airtight container; cool, then store.


Serve with chilli-garlic broccolini and, if you like, steamed rice.Refrigerate massaman beef in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.

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