Beef Vindaloo The Real Thing Recipes

BEEF VINDALOO

Steps:

• Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
• Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
• Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

VINDALOO

Steps:

• Salt beef: Toss beef in salt.
• Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
• Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
• Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
• Preheat oven to 190°C/375°F (170°C fan).
• Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
• Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
• Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
• Add beef: Add beef and curry leaves, stir then bring to boil.
• Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
• Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

BEEF VINDALOO

Steps:

• In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight.
• In a large skillet heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in tomato paste. Reduce heat to low, cover and cook 1 1/2 hours or until beef is very tender. Serve with rice.