For an extra layer of flavor, consider searing the beef cubes in batches before adding the onions. This will create a beautiful crust and enhance the depth of the dish. Adjust the amount of red pepper according to your spice preference. Start with a smaller amount and add more to taste. Beef chuck is ideal for vindaloo because it becomes incredibly tender during the long simmering process. However, you can also use other cuts of beef, such as brisket or stew meat. While water is used in this recipe, you could substitute beef broth or chicken broth for a richer flavor profile.
Beef Vindaloo
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME9 hrs 30 mins
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SERVING6 People
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VIEWS147
Embark on a culinary journey with this vibrant Beef Vindaloo. Marinated for maximum flavor and simmered to tender perfection, this dish transforms simple ingredients into an unforgettable symphony of spice and richness. Perfect served with creamy mashed potatoes or fragrant basmati rice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol109 mg
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Fiber3 g
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Protein28 g
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Saturated Fat14 g
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Sodium2780 mg
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Sugar3 g
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Fat40 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 8 hrs In a mixing bowl, whisk together the distilled white vinegar, garlic paste, ginger paste, plain yogurt, salt, ground black pepper, and ground red pepper. Add the beef cubes, ensuring they are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight for the best flavor infusion. (Marinating time: 30 minutes - overnight)
02 Step
Recipe View 10 mins Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook, stirring occasionally, until they soften, become translucent, and start to develop a golden-brown color. (Cooking time: approximately 10 minutes)
03 Step
Recipe View 10 mins Add the marinated beef cubes to the pot and cook, stirring frequently, until the meat is no longer pink on the outside. (Cooking time: approximately 10 minutes). Stir in the chopped Roma tomatoes and cook for an additional 5 minutes, allowing their juices to mingle with the beef and onions.
04 Step
Recipe View 5 mins Pour in the water, bring the mixture to a gentle simmer. Cover the pot, reduce the heat to medium-low, and cook until the beef is incredibly tender and easily pierced with a fork. (Cooking time: approximately 40 minutes)
05 Step
Recipe View 40 mins Garnish with freshly chopped cilantro before serving. The vibrant green not only adds a pop of color but also a fresh, aromatic finish to the rich and flavorful vindaloo.
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Kiara Medhurst
Dec 12, 2024This vindaloo recipe is a game-changer! The beef was so tender, and the flavors were perfectly balanced.
Evelyn Jast
Sep 14, 2024I added a touch of brown sugar to balance the acidity of the vinegar. It was a delicious addition!
Kacey Boyer
Apr 8, 2024This recipe is now a staple in my household. Thank you for sharing!
Jenifer Rippin
Mar 24, 2024I was a bit intimidated to try making vindaloo at home, but this recipe made it so easy. The overnight marinating really makes a difference!
Cielo Carter
Jan 15, 2024My family absolutely loved this dish! Even my picky eaters asked for seconds.