Looking for a flavorful and authentic dish to spice up your dinner table? Look no further than this delicious Beef Vindaloo recipe! This traditional Goan dish is known for its bold flavors and tender meat, making it the perfect choice for any occasion.
Why You’ll Love This Recipe?
- Great flavors: The combination of spices in this dish creates a rich and aromatic flavor profile that will tantalize your taste buds.
- Quick prep time: With just a few simple steps, you can have this dish ready to enjoy in no time.
- Perfect for meal prep: This recipe is perfect for making ahead and enjoying throughout the week, as the flavors only get better with time.
Ingredient Notes:
- Beef chuck, cut into inch-sized pieces: This cut of meat is ideal for slow cooking, as it becomes tender and flavorful.
- Coconut (or rice) vinegar: Adds a tangy flavor to the dish, but you can also use white vinegar as a substitute.
- Garlic, peeled and sliced: Provides a strong, aromatic flavor to the marinade.
- Ground cumin, cardamom pods, fenugreek, black mustard seeds, paprika, ground turmeric, ground cloves, black pepper, cinnamon sticks: These spices create the signature flavor of Vindaloo.
- Oil, onions, garlic cloves, ginger paste, tomato paste, bay leaf, dried red chillies (or fresh red chillies), beef stock, sugar (optional): These ingredients come together to create a rich and flavorful sauce for the beef.
Step-by-Step Instructions:
- In a bowl, mix the beef chuck with coconut vinegar, salt, garlic, cumin, cardamom, fenugreek, mustard seeds, paprika, turmeric, cloves, black pepper, and cinnamon sticks. Marinate for at least 2 hours.
- Heat oil in a pot and sauté onions, garlic, and ginger paste until fragrant. Add tomato paste, bay leaf, red chillies, and marinated beef.
- Pour in beef stock and simmer until the meat is tender. Add sugar if desired.
- Serve hot with rice or naan.
Helpful Tips:
- For a spicier dish, increase the amount of red chillies.
- Make a larger batch and freeze portions for easy weeknight dinners.
- Substitute beef with lamb or chicken for a different twist.
Expert Tips for the Best Results:
- Toasting the whole spices before grinding them will enhance their flavors.
- Slow cooking the beef will result in a more tender and flavorful dish.
- Adjust the amount of vinegar to suit your taste preferences.
Serving Suggestions:
Enjoy this Beef Vindaloo with steamed rice, naan bread, or a side of cucumber raita. Pair it with a refreshing mango lassi or a cold beer for the perfect meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to prevent the dish from drying out.
Frequently Asked Questions:
- Can I make this dish ahead of time? Yes, Beef Vindaloo tastes even better the next day as the flavors have had time to meld together.
- Can I use a different cut of beef? Yes, you can use stewing beef or lamb for this recipe.
- Is this dish very spicy? You can adjust the amount of chillies to suit your spice tolerance.
Conclusion:
Now that you have the recipe for this authentic Beef Vindaloo, it’s time to get cooking and enjoy the bold flavors of this traditional dish. Don’t forget to share your feedback and let us know how it turned out!
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Authentic Beef Vindaloo Recipe
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 50 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Description
This Authentic Beef Vindaloo Recipe is a flavorful and spicy dish with tender beef cooked in a tangy vinegar-based marinade. The blend of aromatic spices creates a rich and satisfying curry that pairs perfectly with rice or naan.
Ingredients
Units
Scale
Main Marinade:
- 1kg/2.2lbs beef chuck, cut into inch-sized pieces
- 4 cups/1litre/2 pints coconut (or rice) vinegar
- 2 tablespoons fine salt
- 10 cloves garlic, peeled and sliced
- 1 tablespoon ground cumin
- 7 cardamom pods, bashed up (or 2 teaspoons ground cardamom)
- 2 teaspoons fenugreek
- 2 teaspoons black mustard seeds
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 2 cinnamon sticks
Curry Base:
- 1/4 cup/60ml/2flozs oil
- 2 large onions, peeled and chopped
- 6 garlic cloves, peeled and chopped
- 3 tablespoons ginger paste
- 100g/3.5ozs. tomato paste
- 1 bay leaf
- 6–12 dried red chillies (or 3 small red fresh chillies)
- 3 cups/750ml/8.8flozs beef stock
- 1–2 teaspoons sugar (optional)
Instructions
- Marinate the Beef: Combine beef, vinegar, salt, garlic, cumin, cardamom, fenugreek, mustard seeds, paprika, turmeric, cloves, black pepper, and cinnamon in a bowl. Marinate for at least 4 hours or overnight.
- Cook the Curry: Heat oil in a pot, sauté onions, garlic, and ginger. Add tomato paste, bay leaf, red chillies, and beef with marinade. Pour in beef stock, simmer until beef is tender. Adjust seasoning with sugar if needed.
Notes
- You can adjust the spice level by reducing or increasing the amount of red chillies used.
- This dish tastes even better the next day as the flavors develop further.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg