Beef Vindaloo
A spicy Indian curry featuring tender beef marinated in vinegar and aromatic spices, then slow-cooked until perfectly tender. This traditional vindaloo showcases the Portuguese-influenced Goan style of cooking with its distinctive tangy flavor.
Ingredients
- 2 pounds Beef, cut into large squares (Use a fatty cut like chuck for best results)
- 0.5 cup Vinegar (White or malt vinegar works well)
- 0.5 teaspoon Salt
- 1 teaspoon Ground turmeric
- 2 teaspoons Chili powder or cayenne pepper (Adjust to taste for heat level)
- 1 teaspoon Ground ginger
- 1 teaspoon Ground garlic or garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 3 tablespoons Ghee or lard (Can substitute with vegetable oil)
- 8 whole Black peppercorns, whole
- 2 leaves Bay leaves
More recipes using Beef
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A traditional Indian beef curry with aromatic spices, slow-simmered until the meat becomes tender. This recipe follows the classic gravy curry method with extended cooking time to ensure the beef is perfectly cooked.
Beef Doopiaja
A rich, slow-cooked beef curry where tender beef pieces are fried with aromatic spices and onions, then simmered until the meat is perfectly tender and the sauce reduces to a thick, flavorful consistency. This traditional Indian dish features a double onion technique (doopiaja means 'two onions').
Hussanee Beef Curry
A traditional Indian beef curry where meat is threaded on skewers with onions and ginger, then simmered in a spiced gravy. The skewers remain intact for serving, creating an impressive presentation.
Beef a la Mode
A corned and larded round of beef, studded with spiced bacon strips and braised in wine or vinegar-infused broth. This elaborate Victorian preparation requires advance planning but creates a richly flavored, tender roast.
Instructions
- 1Cut 2 pounds of beef into large squares, approximately 1.5 to 2 inches each.
- 2In a large bowl, combine the vinegar, salt, turmeric, chili powder, ground ginger, ground garlic, ground cumin, and ground coriander. Mix well to create a marinade paste.
- 3Add the beef squares to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for 18 to 24 hours, stirring occasionally if possible.
- 4In a large heavy-bottomed pot or Dutch oven, warm the ghee or lard over medium heat until melted and hot.
- 5Add the marinated beef along with all the marinade liquid and spices from the bowl into the hot ghee. Add the peppercorns and bay leaves. Stir well to combine.
- 6Bring to a gentle simmer, then reduce heat to low. Cover the pot and allow to simmer gently for 2 hours, or until the meat is perfectly tender. Stir occasionally to prevent sticking.
- 7Remove bay leaves if desired. Serve hot with rice or bread.
