Ok, no muss, no fuss, I'm getting this blog done as quickly as I can after all the interest expressed in this recipe.
It definitely has a Thai flavour and reminds me of a Beef Massaman (without the peanuts) There is no chilli in this one so my kids will eat it but you can add some heat if wanted, 1-2 small red chillies should do the trick 😉
Give this one a whirl as soon as you have your beef ready to go, you will not regret it!
Slow Cooker Beef Cheek Curry
2 beef cheeks or 700gr of chuck steak or cheap sinewy meat (diced)
1 large sweet potato (roughly diced)
2 large carrots (cut into rounds)
1 brown onion (thinly sliced)
400ml coconut cream
4 kaffir lime leaves
1 tspn of ground cumin
1 tspn of ground coriander
1 cinnamon stick
1/4 tspn of ground cloves
1/4 tspn of ground cardamom
1/4 cup of fish sauce (I use Red Boat brand)
1/4 cup of cocont aminos (could substitute with 1/8 cup of tamari plus
1 tblspn of coconut sugar)
juice of 1/2 a lime
1 tblspn of coconut oil a good handful of green beans (trimmed and cut in half)
Brown the meat in a couple of batches in the coconut oil in a frypan
Pop meat in your slow cooker and add all the rest of the ingredients except green beans!
Pop it on a high heat for 4-5 hours or the lower heat setting for 7-8 hours
15 minutes before serving, add your trimmed green beans
Serve with cauliflower rice or potatoes
Garnish with some fresh coriander
*don't forget to find your cinnamon stick and remove it so no one gets this crunchy morsel in their meal 🙂
Hope you love this as much as we did. It freezes well and tastes even better the day after!
Yours in Health,