Description
Spicy Indian beef vindaloo delivers a fiery punch of tangy vinegar and complex spices from Goa’s culinary tradition. Marinated tender beef simmers in a rich, bold sauce that promises an authentic flavor journey through Portugal-influenced cuisine.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) beef chuck
- 1 cup (240 milliliters) low-sodium beef stock
- 1 medium onion, chopped
Spices and Seasonings:
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon ground mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
Additional Ingredients:
- 3 tablespoons (45 milliliters) neutral oil
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ¼ cup (60 milliliters) apple cider vinegar
Optional Serving Suggestions:
- Cooked basmati rice
- Warmed naan
- Plain Greek yogurt
Instructions
- Slice the beef chuck into robust, uniform cubes using a sharp kitchen knife, ensuring each piece is approximately 2 inches thick.
- Season the beef cubes generously with salt and black pepper, massaging the spices thoroughly into the meat to create an even coating.
- Preheat a large skillet over medium-high heat, then add oil and swirl to create an even, glistening surface.
- Carefully place the seasoned beef cubes into the hot skillet, allowing each side to develop a rich, golden-brown crust through sautéing, approximately 6 minutes total.
- Transfer the browned beef to a separate plate, reserving for later integration into the sauce.
- Reduce the skillet’s heat to medium and introduce chopped onions, allowing them to caramelize slowly and develop a deep, sweet flavor over 15 minutes.
- Add minced garlic to the caramelized onions, cooking for an additional 2 minutes to release its aromatic essence.
- Sprinkle in the array of spices, stirring continuously for one minute to awaken their complex flavors and create a fragrant base.
- Incorporate tomato paste, stirring to blend and intensify the sauce’s richness.
- Deglaze the skillet with apple cider vinegar, scraping up any flavorful browned bits from the pan’s bottom.
- Pour in beef stock and reintroduce the seared beef cubes to the skillet.
- Bring the mixture to a vigorous boil, then immediately reduce heat to a gentle simmer.
- Cover and allow the vindaloo to simmer for 60 minutes, occasionally stirring to prevent sticking and ensure even cooking.
- Taste and fine-tune seasoning as needed, ensuring a balanced flavor profile.
- Remove from heat and serve the aromatic beef vindaloo over steamed rice, accompanied by warm naan and cooling yogurt if desired.
Notes
- Slow-cooking transforms tough beef chuck into a meltingly tender, deeply spiced dish packed with complex flavors.
- Caramelized onions and robust Indian spices create an intensely aromatic base that develops richness through careful simmering.
- Tangy apple cider vinegar balances the richness, cutting through the meat’s heaviness and adding bright, acidic notes to the final sauce.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg