Description
Beef Vindaloo is a rich and spicy Indian curry featuring tender beef marinated in a blend of vinegar, garlic, and warm spices, then simmered in a flavorful sauce made with tomato paste and beef stock. This dish offers a perfect balance of heat and tanginess, making it an exciting journey to flavor town. Ideal to serve with paratha bread or steamed rice for a hearty meal.
Ingredients
Scale
Marinade
- 1/4 cup white vinegar
- 5 cloves garlic
- 1 tsp garam masala
- 1 tbsp chili flakes
- 1 tsp paprika
- 1 tsp grated ginger
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp mustard powder
- 1/2 tsp cumin powder
- 1/4 tsp cinnamon powder
- 1 lb beef, cut into small bites
Cooking
- 2 tbsp oil
- 1/2 onion, minced
- 2 tsp chili flakes
- 2 tbsp tomato paste
- 2 cups beef stock
- 1/2 tbsp brown sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Marinate the Beef: In a medium bowl, combine all the marinade ingredients including white vinegar, garlic, spices, and beef pieces. Rub the mixture well into the beef and let it sit for at least 1 hour to absorb the flavors, preferably overnight for deeper taste.
- Sauté Onions: Heat the oil in a skillet over medium heat. Add the minced onion and sauté until it softens slightly, releasing its sweetness and aroma.
- Cook Beef and Marinade: Add the marinated beef along with the marinade mixture to the skillet. Stir to combine with the sautéed onions properly.
- Add Tomato Paste: Incorporate the tomato paste into the skillet and cook for a few minutes. This step enhances the richness and depth of the sauce.
- Simmer the Vindaloo: Pour in the beef stock and add brown sugar, salt, pepper, and extra chili flakes for heat. Reduce the heat to low and cover, allowing the mixture to simmer gently for 30-45 minutes or until the beef is tender and the sauce has thickened. Add more stock or water if the sauce gets too thick.
- Serve: Once done, serve the Beef Vindaloo hot with paratha bread or steamed rice to soak up the delicious sauce.
Notes
- For the best flavor, marinate the beef overnight in the fridge.
- You can adjust the chili flakes according to your heat preference.
- If beef stock is unavailable, use beef broth or water with added beef bouillon.
- This dish tastes even better the next day as the flavors meld.
- Serve with a cooling side like yogurt or raita to balance the spice.
