Massaman Roasted Grass-fed Irish Rib-Eye with Beef Fat Curry Potatoes and Shaved Brussel Sprouts

Feast on John Chantarasak's delicious grass-fed rib-eye recipe for an exciting spin on your typical Christmas dinner. John celebrates Thai flavours and local seasonal ingredients by pairing with beef fat curry potatoes and shaved brussel sprouts for the ultimate festive feast.

4
2

FOR THE RIB-EYE:

  • 1kg Rib-eye (bone-in preferable but not essential)
  • 1 tbsp Massaman curry paste (shop bought)
  • 1/2 tbsp Fish sauce
  • 1/2 tbsp Palm sugar
  • 2 tbsp Water

FOR THE MASSAMAN CURRY SAUCE:

  • 1 inch Cassia bark or cinnamon stick
  • 1 Star anise
  • 1 Bay leaf
  • 100ml Coconut milk (thickest cream)
  • 2 tbsp Beef fat
  • 3 tbsp Massaman curry paste
  • 1 tbsp Palm sugar or brown sugar
  • 1 tbsp Fish sauce
  • 200ml Coconut milk
  • 100ml Beef stock (or water)
  • 1tbsp Tamarind concentrate (optional)

FOR THE BEEF FAT CURRY POTATOES

  • 1kg roasting potatoes (Désirée, King Edward or Maris Piper work best)
  • 2 tbsp Plain flour
  • 80g beef fat (softened)
  • 1 tbsp Massaman curry paste

FOR THE SHAVED BRUSSEL SPROUTS

  • 1 Red chilli
  • 1 Garlic clove peeled
  • 1 tbsp Palm sugar or brown sugar
  • 2 tbsp Tamarind concentrate
  • 2-3 tbsp Lime juice (1 whole regular lime)
  • 2 tbsp Fish sauce
  • 300g Brussel sprouts
  • 1 Pomegranate
  • 3 tbsp Macadamia nuts (toasted in a dry pan and roughly chopped)
  • 3 tbsp Coriander (chopped leaf and stem)

FOR THE RIB-EYE:

  • 1kg Rib-eye (bone-in preferable but not essential)
  • 1 tbsp Massaman curry paste (shop bought)
  • 1/2 tbsp Fish sauce
  • 1/2 tbsp Palm sugar
  • 2 tbsp Water

FOR THE MASSAMAN CURRY SAUCE:

  • 1 inch Cassia bark or cinnamon stick
  • 1 Star anise
  • 1 Bay leaf
  • 100ml Coconut milk (thickest cream)
  • 2 tbsp Beef fat
  • 3 tbsp Massaman curry paste
  • 1 tbsp Palm sugar or brown sugar
  • 1 tbsp Fish sauce
  • 200ml Coconut milk
  • 100ml Beef stock (or water)
  • 1tbsp Tamarind concentrate (optional)

FOR THE BEEF FAT CURRY POTATOES

  • 1kg roasting potatoes (Désirée, King Edward or Maris Piper work best)
  • 2 tbsp Plain flour
  • 80g beef fat (softened)
  • 1 tbsp Massaman curry paste

FOR THE SHAVED BRUSSEL SPROUTS

  • 1 Red chilli
  • 1 Garlic clove peeled
  • 1 tbsp Palm sugar or brown sugar
  • 2 tbsp Tamarind concentrate
  • 2-3 tbsp Lime juice (1 whole regular lime)
  • 2 tbsp Fish sauce
  • 300g Brussel sprouts
  • 1 Pomegranate
  • 3 tbsp Macadamia nuts (toasted in a dry pan and roughly chopped)
  • 3 tbsp Coriander (chopped leaf and stem)

MASSAMAN ROASTED RIB-EYE

STEP 1

Combine the curry paste, fish sauce, palm sugar and water to create a thick marinade. Massage this over the rib-eye and leave to marinade for 4 hours, to give plenty of time for the flavours to penetrate the meat.

STEP 2

Remove the rib-eye from the fridge 2 hours before cooking to allow the meat to come up to room temperature. This will ensure a more even cook.

STEP 3

Warm a frying pan over a medium heat, then add the rib-eye to the pan with the fat side first. Leave the steak for a minute to allow the fat to render then turn and brown on the first side for 2 minutes to create a nice crust on the meat. Flip and repeat the process with the second side for an additional 2 minutes.

STEP 4

Transfer the rib-eye to your preheated oven (200°C) for 10 minutes. Once the time is up check the rib-eye with a meat thermometer, it should be 50°C rising to 55°C for a recommended medium cook.

STEP 5

Rest for 5 minutes and cut into 1cm thick slices on a serving platter.

MASSAMAN CURRY SAUCE

STEP 1

Toast the cassia bark or cinnamon stick, star anise and bay leaf to release their flavours and set aside for later.

STEP 2

Combine the thick coconut cream and beef fat in a heavy based pan. Warm over a medium heat until the fat forms a sheen on the surface of the cream for about 2 minutes. Add the curry paste and cook until fully absorbed with the cream, then continue to fry until the paste becomes fragrant and darkens while becoming oily for about 5 minutes.

STEP 3

Add the palm sugar and fish sauce and allow to cook into the paste. Then add the remaining coconut milk, beef stock and toasted whole spice. Bring to a boil and then reduce to a simmer and cook for a further 5 minutes until the sauce develops an oily sheen on the surface. You should have a medium-thick sauce which is rich in smell and colour. This will taste sweet, rich and complex from the dried spices.

STEP 4

If using, add the tamarind concentrate to lighten the seasoning and make the final curry sauce slightly fresh tasting. Keep warm until required and remove the whole spices before serving.

BEEF FAT CURRY POTATOES

STEP 1

Peel and cut the potatoes into even sized quarters. Place into a large saucepan and cover with cold water with a good pinch of salt. Bring to the boil then reduce to a simmer and cook the potatoes for 2 minutes.

STEP 2

Drain potatoes and shake in the colander to fluff the edges. Sprinkle with plain flour and give another shake to evenly cover the potatoes.

STEP 3

Combine the softened beef fat and curry paste. Add the curry fat to a large roasting tin and place in a preheated oven (200°C) for a minute until the fat is a fluid consistency.

STEP 4

Put the potatoes into the curry fat, turning them so they are well coated all over then roast for 20 minutes.

STEP 5

Turn the potatoes again and roast for a further 15-20 minutes. Remove from the oven and serve immediately.

BRUSSEL SPROUTS

STEP 1

Make the dressing by pounding the chilli and garlic with a pinch of salt in a pestle and mortar until a fine paste is achieved. Add palm sugar and continue to pound with the other ingredients. Finish by adding tamarind concentrate, lime juice and fish sauce for a salty, sweet, hot and sour taste.

STEP 2

Very thinly shred the brussel sprouts using a knife or a mandoline. Half the pomegranate and remove the pink seeds.

STEP 3

Add the brussel sprouts and pomegranate seeds to a mixing bowl with the toasted macadamia nuts and chopped coriander. Add the dressing and toss everything to evenly coat all the ingredients. Allow to sit for 5 minutes before serving so that the dressing softens the ingredients.

 

 

MASSAMAN ROASTED RIB-EYE

STEP 1

Combine the curry paste, fish sauce, palm sugar and water to create a thick marinade. Massage this over the rib-eye and leave to marinade for 4 hours, to give plenty of time for the flavours to penetrate the meat.

STEP 2

Remove the rib-eye from the fridge 2 hours before cooking to allow the meat to come up to room temperature. This will ensure a more even cook.

STEP 3

Warm a frying pan over a medium heat, then add the rib-eye to the pan with the fat side first. Leave the steak for a minute to allow the fat to render then turn and brown on the first side for 2 minutes to create a nice crust on the meat. Flip and repeat the process with the second side for an additional 2 minutes.

STEP 4

Transfer the rib-eye to your preheated oven (200°C) for 10 minutes. Once the time is up check the rib-eye with a meat thermometer, it should be 50°C rising to 55°C for a recommended medium cook.

STEP 5

Rest for 5 minutes and cut into 1cm thick slices on a serving platter.

MASSAMAN CURRY SAUCE

STEP 1

Toast the cassia bark or cinnamon stick, star anise and bay leaf to release their flavours and set aside for later.

STEP 2

Combine the thick coconut cream and beef fat in a heavy based pan. Warm over a medium heat until the fat forms a sheen on the surface of the cream for about 2 minutes. Add the curry paste and cook until fully absorbed with the cream, then continue to fry until the paste becomes fragrant and darkens while becoming oily for about 5 minutes.

STEP 3

Add the palm sugar and fish sauce and allow to cook into the paste. Then add the remaining coconut milk, beef stock and toasted whole spice. Bring to a boil and then reduce to a simmer and cook for a further 5 minutes until the sauce develops an oily sheen on the surface. You should have a medium-thick sauce which is rich in smell and colour. This will taste sweet, rich and complex from the dried spices.

STEP 4

If using, add the tamarind concentrate to lighten the seasoning and make the final curry sauce slightly fresh tasting. Keep warm until required and remove the whole spices before serving.

BEEF FAT CURRY POTATOES

STEP 1

Peel and cut the potatoes into even sized quarters. Place into a large saucepan and cover with cold water with a good pinch of salt. Bring to the boil then reduce to a simmer and cook the potatoes for 2 minutes.

STEP 2

Drain potatoes and shake in the colander to fluff the edges. Sprinkle with plain flour and give another shake to evenly cover the potatoes.

STEP 3

Combine the softened beef fat and curry paste. Add the curry fat to a large roasting tin and place in a preheated oven (200°C) for a minute until the fat is a fluid consistency.

STEP 4

Put the potatoes into the curry fat, turning them so they are well coated all over then roast for 20 minutes.

STEP 5

Turn the potatoes again and roast for a further 15-20 minutes. Remove from the oven and serve immediately.

BRUSSEL SPROUTS

STEP 1

Make the dressing by pounding the chilli and garlic with a pinch of salt in a pestle and mortar until a fine paste is achieved. Add palm sugar and continue to pound with the other ingredients. Finish by adding tamarind concentrate, lime juice and fish sauce for a salty, sweet, hot and sour taste.

STEP 2

Very thinly shred the brussel sprouts using a knife or a mandoline. Half the pomegranate and remove the pink seeds.

STEP 3

Add the brussel sprouts and pomegranate seeds to a mixing bowl with the toasted macadamia nuts and chopped coriander. Add the dressing and toss everything to evenly coat all the ingredients. Allow to sit for 5 minutes before serving so that the dressing softens the ingredients.