Slow-Cooked Beef Massaman Curry

1kg beef shin, cut into large chunks
Murray River Salt Flakes
270ml coconut cream
1.8L coconut milk
500g Desiree potatoes, peeled and cut into large chunks
2 bay leaves
1 cassia bark stick
3–4 tbsp homemade Massaman curry paste (or your favourite quality curry paste)
2 tbsp palm sugar (or to taste)
2 tbsp fish sauce (or to taste)
1–2 tbsp tamarind puree (or to taste)

To serve:
Crispy fried shallots
Fresh coriander leaves
Steamed jasmine rice
Extra Murray River Salt Flakes