This beef vindaloo recipe is always a crowd-pleaser. My version is deliciously spicy, but you can easily adjust the heat and spice to your liking.
- 2 pounds beef chuck cut into bite sized pieces
- 2 tablespoons olive oil or use ghee (more traditional)
- 1 small onion chopped
- 2 serrano peppers chopped, or use Indian peppers if you can obtain them
- 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 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon mustard powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- Place the beef in a large mixing bowl.
- Whisk together the vinegar and all of the seasonings to make your marinade. Pour it over the beef and massage it in. Refrigerate for at least 1 hour, covered. Longer periods of time, such as overnight, are preferable.
- Heat the olive oil in a large skillet over medium heat. Cook for about 4-5 minutes, or until the onion and peppers soften.
- Cook for another 5 minutes with the beef and marinade to brown the pieces nicely.
- Cook for another minute, stirring constantly, after adding the tomato paste.
- Stir in the beef stock (you can also use chicken or vegetable stock, or just water) until the mixture thickens and becomes a sauce. If necessary, add more broth or water. Reduce the heat to low and continue to cook for 30-40 minutes, or until the beef is cooked through and tender.
- Serve as is or with fresh herbs and chili flakes sprinkled on top of rice. Allow it to rain!
This is unquestionably a hot and spicy dish. Some would say it’s very hot, but you can tone it down by using milder chilies and going easy on the red chili flakes. If you want an even hotter version, use habanero or fiery ghost peppers, which will really heat things up.
- Category: Beef
- Method: Beef
- Cuisine: Indian
- Serving Size: 6 servings
- Calories: 357kcal
- Sugar: 2g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 104mg
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