Beef Vindaloo is a beloved curry dish known for its bold flavors and spicy kick. This recipe offers a wonderfully spicy version, but you can easily adjust the heat to suit your taste. Join our kitchen companion membership for more delicious recipes and cooking tips!
Ingredients
For the Beef Vindaloo
- 2 pounds beef chuck, cut into bite-sized pieces
- 2 tablespoons olive oil (or ghee for a traditional touch)
- 1 small onion, chopped
- 2 serrano peppers, chopped (or any spicy Indian peppers)
- 2 tablespoons tomato paste
- 2 cups beef stock
- Salt and pepper, to taste
For the Marinade
- ½ cup white wine vinegar
- 6 cloves garlic, minced
- 2 tablespoons spicy red chili flakes (adjust based on heat preference)
- 1 teaspoon paprika
- 1 teaspoon ginger, ground
- 1 teaspoon coriander, ground
- 1 teaspoon turmeric, ground
- 1 teaspoon mustard powder
- ½ teaspoon cumin, ground
- ½ teaspoon cinnamon, ground
Optional Additional Spices
- 1 teaspoon garam masala
- 1 teaspoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon mustard seeds
- ½ teaspoon ground cloves
For Serving
- Cooked rice (preferably basmati)
- Fresh herbs (like cilantro)
- Extra chili flakes
Cooking Time
Total time: Approximately 1 hour and 15 minutes
Preparation: 15 minutes
Marination: At least 1 hour (overnight recommended)
Cooking: 30 to 40 minutes
Instructions
- Marinate the Beef:
- In a large bowl, combine the white wine vinegar, garlic, and all spices for the marinade. Whisk until well mixed.
- Add the beef pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Cook the Vegetables:
- Heat olive oil in a large pan over medium heat. Add the chopped onion and serrano peppers, cooking for about 4-5 minutes until softened.
- Brown the Beef:
- Add the marinated beef along with the marinade to the pan. Cook for an additional 5 minutes, stirring occasionally until the beef is browned.
- Create the Sauce:
- Stir in the tomato paste and cook for another minute.
- Pour in the beef stock, stirring to combine. Bring to a simmer.
- Simmer:
- Reduce heat and let it simmer for 30 to 40 minutes, or until the beef is tender and flavors meld together. You can add more stock or water if needed to achieve your desired sauce consistency.
- Serve:
- Serve hot over cooked basmati rice, garnished with fresh herbs and extra chili flakes if desired.
Tips & Notes
- For a milder version, use fewer chili flakes or milder peppers.
- This dish tastes even better the next day as the flavors continue to develop.
- Pair with yogurt or raita to cool down the heat if necessary.
Nutritional Information (per serving)
Estimated calories: 450
Protein: 35g
Fat: 25g
Carbohydrates: 15g
Fiber: 3g
Sugar: 4g
Conclusion
Beef Vindaloo is not just a dish; it’s an experience filled with vibrant flavors that will tantalize your taste buds. Whether you’re hosting a dinner party or enjoying a cozy night in, this recipe is sure to impress!
Adjust the spice levels according to your preference, and enjoy this delightful curry with family and friends.Join our kitchen companion membership today for more mouth-watering recipes and cooking inspiration! ️
