Beef Vindaloo
Unleash the bold and complex flavors of Goa with this traditional Beef Vindaloo. Tender chunks of beef chuck are slow-cooked in a rich, tangy, and subtly spicy sauce, infused with a medley of aromatic spices and a touch of vinegar. This hearty curry delivers a perfect balance of heat and depth, promising a truly authentic and satisfying culinary experience.
Prep Time
25 minutes
Cook Time
90 minutes
Total Time
1 hour 55 minutes
Servings
4 to 6 servings
Keywords
Why This Recipe Delivers
- Rich, complex flavors with a perfect balance of spicy, tangy, and savory notes.
- Fork-tender beef that melts in your mouth from slow, patient cooking.
- Uses a blend of aromatic spices for an authentic Goan experience.
- Hearty and satisfying, perfect for a comforting meal.
- Versatile for serving with rice, naan, or other Indian accompaniments.
Ingredients
- 900 grams (2 pounds) beef chuck, cut into 5 cm (2-inch) cubes
- 1 medium onion (approx. 150g), finely chopped
- 3 cloves garlic, minced
- 45 ml (3 tablespoons) neutral oil, such as canola or vegetable oil
- 10 ml (2 teaspoons) garam masala
- 10 ml (2 teaspoons) ground cumin
- 5 ml (1 teaspoon) sweet paprika
- 5 ml (1 teaspoon) ground turmeric
- 2.5 ml (½ teaspoon) ground mustard
- 2.5 ml (½ teaspoon) cayenne pepper
- 2.5 ml (½ teaspoon) ground ginger
- 2.5 ml (½ teaspoon) ground cinnamon
- 30 ml (2 tablespoons) tomato paste
- 60 ml (¼ cup) apple cider vinegar
- 240 ml (1 cup) low-sodium beef stock
- 5 ml (1 teaspoon) salt, or to taste
- 2.5 ml (½ teaspoon) freshly cracked black pepper, or to taste
- Cooked basmati rice, for serving
- Warmed naan bread, for serving
- Plain Greek yogurt, for serving (optional)
Instructions
- Prepare the beef by trimming any excess fat from the 900 grams (2 pounds) of beef chuck, then cut it into uniform 5 cm (2-inch) cubes. This ensures even cooking. Season the beef generously with 5 ml (1 teaspoon) salt and 2.5 ml (½ teaspoon) freshly cracked black pepper, ensuring all sides are coated.
- Heat 45 ml (3 tablespoons) of neutral oil in a large heavy-bottomed Dutch oven or pot over medium-high heat. Once the oil shimmers, carefully add the seasoned beef in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 2-3 minutes per side, to develop a rich, flavorful crust through the Maillard reaction. Remove the browned beef from the pot and set aside.
- Reduce the heat to medium, adding a splash more oil if needed. Add the finely chopped medium onion to the same pot and sauté, stirring occasionally, for 8-10 minutes until it becomes softened and deeply caramelized. This caramelization adds a crucial layer of sweetness and depth to the vindaloo sauce. Then, add the 3 cloves of minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Stir in the dry spices: 10 ml (2 teaspoons) garam masala, 10 ml (2 teaspoons) ground cumin, 5 ml (1 teaspoon) sweet paprika, 5 ml (1 teaspoon) ground turmeric, 2.5 ml (½ teaspoon) ground mustard, 2.5 ml (½ teaspoon) cayenne pepper, 2.5 ml (½ teaspoon) ground ginger, and 2.5 ml (½ teaspoon) ground cinnamon, along with 30 ml (2 tablespoons) of tomato paste. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor. Deglaze the pot with 60 ml (¼ cup) of apple cider vinegar, scraping up any browned bits from the bottom of the pot. This adds a crucial tanginess and helps lift all the concentrated flavors.
- Pour in 240 ml (1 cup) of low-sodium beef stock, stirring well to combine with the spice mixture. Return the browned beef and any accumulated juices to the pot. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, ensuring the liquid is just barely simmering. Cover the pot tightly with a lid and let it simmer for approximately 60-75 minutes, or until the beef is fork-tender and easily falls apart. Stir occasionally to prevent sticking and ensure even cooking.
- Taste the vindaloo and adjust seasonings as needed, adding more salt or pepper if desired. Serve the robust Beef Vindaloo hot with fluffy cooked basmati rice and warmed naan bread. A dollop of plain Greek yogurt can be offered on the side to cool the palate for those who prefer less heat.
Tools You’ll Need
- Large heavy-bottomed Dutch oven or pot (5-7 liter capacity)
- Sharp chef's knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
- Ladle
Essential Success Tips
- Do not overcrowd the pot when browning the beef; work in batches to ensure a proper sear and avoid steaming the meat, which prevents browning.
- Take your time caramelizing the onions; this step is crucial for developing a deep, sweet base flavor that is essential for the vindaloo's complexity.
- Ensure the spices are toasted briefly before adding liquid; this technique enhances their aroma and flavor significantly.
- Simmer the curry on low heat and for the full duration specified, or even longer if needed, until the beef is truly tender. Patience is key for succulent results.
- Adjust the level of cayenne pepper to your preference; for a milder dish, reduce the amount, or for extra heat, add a pinch more.
Professional Cooking Secrets
- For an even deeper flavor profile, marinate the beef in a portion of the apple cider vinegar and a pinch of ground turmeric for at least 2 hours, or overnight, before browning. This tenderizes the meat and infuses it with a foundational tang.
- Consider adding a small piece of jaggery (palm sugar) or a teaspoon of brown sugar at the end of cooking to balance the tanginess of the vinegar and the heat of the spices, creating a more rounded flavor.
- Allow the vindaloo to rest for a few hours or even overnight in the refrigerator before reheating and serving. The flavors meld and deepen considerably, making it taste even better the next day.
Notes
- Storage: Leftover Beef Vindaloo can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
- Spice Level Variation: For more heat, add an extra ½ teaspoon of cayenne pepper or a couple of chopped fresh red chilies (like bird's eye chilies) when sautéing the onions.
- Vinegar Profile: While apple cider vinegar is specified, traditional vindaloo often uses coconut vinegar or white vinegar. Feel free to experiment based on availability and desired tartness.
Frequently Asked Questions
What is the origin of Vindaloo?
Vindaloo is a popular Indian curry dish, originally from Goa, India. It was derived from a Portuguese dish called 'carne de vinha d'alhos,' which literally translates to 'meat in garlic wine marinade.' Over time, local Indian spices and ingredients were incorporated, transforming it into the iconic curry we know today.
Is Beef Vindaloo always extremely spicy?
While Vindaloo is known for its heat, it doesn't have to be excruciatingly spicy. The level of spice can be controlled by adjusting the amount of cayenne pepper or other chilies used. This recipe offers a balanced heat that can be tailored to individual preference.
Can I use a different cut of beef?
Yes, while beef chuck is ideal for its rich flavor and ability to tenderize beautifully with slow cooking, you could also use other stewing cuts like beef round or short ribs. Ensure the cut is suitable for long braising to achieve the desired tenderness.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 480, Protein: 45g, Fat: 28g, Carbs: 15g, Fiber: 3g. (Does not include rice or naan.)
Allergy Information
This dish contains beef. It is gluten-free when served without naan. Dairy-free if no Greek yogurt is served. Always check labels for individual ingredient allergens.
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