Beef Vindaloo Recipe

Beef Vindaloo Recipe

The richness, flavor, and heat of your favorite Indian takeout dish are all present in a Beef Vindaloo Recipe prepared in your home kitchen to restaurant standards. A juicy, high-protein curry made with tender beef and a rich spice mixture is prepared in one skillet and goes perfectly with warm naan and basmati rice.

About the Beef Vindaloo

Beef vindaloo is a traditional Goan dish that dates back to Portuguese explorers in the first half of the fourteenth century. To ensure that the meat would stay fresh during their journeys, the Portuguese would marinate it in a marinade of vinegar, wine, garlic, and salt.

In about 400 years, Goan chefs will be preparing vindaloo for British colonists who will be settling India. A British-Indian cookbook published in 1888 has recipes for beef, hog, and duck vindaloo (or “vindalho”).

Beef Vindaloo Recipe was spread over the world by the conquerors, but it wasn’t until the late 1900s that it really took off in Britain. The food that we now commonly think of as vindaloo today differs significantly from the original Goan/Portuguese cuisine, of course, as a result of the recipe’s extensive adaptation and transformation over time and across geographic regions. The beef vindaloo recipe we’ve provided below is more akin to the British version than the genuine Goan one.

Ingredients

For the Beef

▢2 pounds beef chuck 

▢1 teaspoon salt

▢½ teaspoon freshly cracked black pepper

▢3 tablespoons neutral oil

For the Sauce

▢1 medium onion chopped

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▢3 cloves garlic minced

▢2 teaspoons garam masala

▢2 teaspoons cumin

▢1 teaspoon paprika

▢1 teaspoon turmeric

▢½ teaspoon ground mustard

▢½ teaspoon cayenne pepper omit for more mild flavor

▢¼ cup apple cider vinegar

▢½ teaspoon ground ginger

▢½ teaspoon cinnamon

▢2 tablespoons tomato paste

▢1 cup low-sodium beef stock plus more as needed

To Serve

▢cooked basmati rice

▢warmed naan

▢plain Greek yogurt

Instructions

1. Beef Vindaloo Recipe should be chopped into 2-inch thick cubes using a sharp kitchen knife. Then, add the beef chuck cubes to a sizable mixing bowl.
2. Mixing bowl should be seasoned with 1 teaspoon of salt and 1/2 teaspoon of freshly cracked black pepper. Toss or gently toss the beef, then season it with salt and pepper. Set apart.
3. Over medium-high heat, preheat a large skillet. Add neutral oil to the heated pan and stir to coat the bottom with oil. Oil should be heated to a hot, shimmering state over a medium-high flame.
4. Add the seasoned beef chuck to the skillet once the oil is shimmering and heated. For about 6 minutes, brown the beef chuck on all sides in the pan. Put the cooked beef on a dish or bowl and set it aside.
5. To medium, lower the heat under the skillet. Not draining the skillet
6. To the skillet, add a diced onion. Cook the onion for 15 minutes, stirring often, or until it turns golden and caramelized. Watch out for burning onions.
7. Garlic is added to the skillet once the onion has caramelized. Once combined, let the onions and garlic cook for 2 minutes, or until the garlic has softened.
   

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8. After 2 minutes, add the remaining ingredients to the skillet: garam masala, cumin, paprika, turmeric, ground mustard, cayenne, ground ginger, and cinnamon. All spices should be thoroughly mixed in. Spices should be fragrant after one minute of stirring and cooking.
9. To the skillet, add tomato paste. Just stir enough to combine the paste and spices.
10. To deglaze the skillet, add apple cider vinegar. Cook for two to three minutes, scraping up any
11. Beef stock should be added, then gently stirred in. Return the browned beef to the skillet, and simmer the mixture over medium heat until the liquid boils.
12. Reduce heat to medium-low when liquid just starts to boil. Stew and sauce should simmer for 60 minutes with a lid on the skillet. To guarantee equal cooking of the beef while it is simmering, stir the mixture occasionally. Note: If the sauce is too thick, thin it back out by adding 1 to 2 tablespoons of beef stock as needed. Before adding extra stock, stir until well incorporated.
13. Remove skillet from heat once you are happy with the sauce’s flavor. Serve the beef vindaloo immediately over hot basmati rice with warmed naan and one to two dollops of plain Greek yogurt, if desired. Divide the beef vindaloo into equal portions.

Notes

1. Beef Chuck: This recipe also works with lamb, hog, and chicken.
2. Cayenne: Leave out the cayenne completely for a milder vindaloo.
3. Apple cider vinegar can be substituted with white vinegar in recipes. After boiling the sauce for 60 minutes, pour in 12-1 packed teaspoon of brown sugar and simmer the mixture for an additional 2-3 minutes if the vinegar flavor is still too overpowering.
4. Greek yogurt: If you have a high tolerance for heat, add 1-2 dollops of Greek yogurt to your vindaloo. It will lessen some of the heat in the meal.
5. See our recipe for Instant Pot basmati rice for more information. It functions flawlessly in this vindaloo dish