Cut: knuckle/blade Beef Masman

  • Meat Beef
  • Cut Knuckle

A quick and delicious curry the whole family will enjoy.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Eye of Knuckle or Bolar Blade 25mm Cubes 600g 2.4kg 6kg
Baby Potatoes Quartered  250g 1kg 2.5kg
Onion Wedges 100g 400g 1kg
Masman Curry Paste 50g 200g 500g
Brown Sugar  25g 100g 250g
Olive Oil 10ml 40ml 100ml

Preparation

BUTCHER - PREPARATION/METHOD

Combine beef, potatoes, onions, curry paste, sugar and oil.

RETAIL PRESENTATION

Display in a large bowl with coriander leaves.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Heat large non stick pan over a high heat. Cook beef in two batches for 5 minutes until well browned.

2. Return beef to pan. Reduce heat to low. Add 125ml of water and simmer uncovered for 20 minutes.

3. Add 125ml of coconut milk and simmer, uncovered for a further 10 minutes until beef and potatoes are tender.

SERVING SUGGESTION

Serve with steamed rice and fresh coriander.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Sell with small tins of coconut milk and packs of long grain rice to provide a completed meal solution.