Beef Massaman Curry with Rice and Peanuts

Steps

1. Prep the night before or morning of. Pat beef dry, place in slow cooker/casserole dish and rub with massaman spices, ginger, garlic and massaman curry paste. Add veggies to beef, cover and set aside until ready to cook.
2. Cook in slow cooker. Add coconut cream and 1/2 cup of water to beef, cover and cook on low for 9-10 hours or until tender. Beef will easily pull apart when ready.
3. Cook in oven. Preheat oven to 200°C. Add coconut cream and 1 1/2 cups of water to beef. Cover and cook in oven for about 2 1/2 hours or until tender. Beef will easily pull apart when ready. Set aside to rest.
4. Bring a full kettle to the boil & cook rice. To a medium pot, add rice, boiling water measure and a pinch of salt, bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
5. Prep cucumber salsa. Combine salsa ingredients in a bowl with a drizzle of vinegar.
6. To finish. Remove beef from sauce and roughly pull using two forks. Add back to sauce along with spinach and 1 tsp soy sauce. Season to taste.
7. Serve rice topped with beef massaman curry and cucumber salsa.