30min 2 ppl
Beef Vindaloo
140 minutes
2 people
Hard
140 min · 9 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 46g
Carbs 10g
Fats 28g
About this dish
Slowly braised beef in a fiery Goan vindaloo paste — malt vinegar and dried chillies give the thick, dark gravy its signature tangy punch, with the long cooking making every chunk of beef meltingly tender.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Cloves3
- Fresh Ginger12.5 g
- Onionlarge, finely diced0.5
- Fresh Corianderroughly choppedsmall handful
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
Tins & Jars
- Tomato Purée1 tbsp
- Beef Stock150 ml
Dried Goods
- Sugar0.5 tsp
Spices & Seasonings
- Dried Kashmiri Chilliesdeseeded4
- Cumin Seeds0.5 tsp
- Black Peppercorns0.5 tsp
- Ground Turmeric0.25 tsp
- Ground Cinnamon0.25 tsp
- Cloves1.5
- Green Cardamom Podsseeds only2
- Saltto taste
Oils & Condiments
- Malt Vinegarfor soaking chillies2 tbsp
- Malt Vinegarfor paste1 tbsp
- Vegetable Oil1.5 tbsp
Utensils
- Blender or food processor
- Large heavy casserole with lid
- Chef's knife
- Cutting board
- Wooden spoon
- Meat thermometer
- Mixing bowl
Method
1
Soak the deseeded Kashmiri chillies in 2 tbsp malt vinegar for 30 minutes.
Approx. 30 minutes
2
Peel the garlic and ginger. Cut the beef into 4cm chunks. Finely dice the onion. Roughly chop the fresh coriander.
Approx. 10 minutes
3
Blend all vindaloo paste ingredients, including the soaked chillies with their vinegar, to a smooth paste. Coat the beef thoroughly, cover, and refrigerate for at least 4 hours.
Approx. 240 minutes
4
Heat the oil in a large heavy casserole over high heat. Remove the beef from the marinade (reserve it) and sear in batches for 3–4 minutes until deeply browned. Transfer to a plate.
Approx. 8 minutes
5
Add the onion and cook for 12 minutes until deep golden.
Approx. 12 minutes
6
Add the tomato purée and reserved marinade paste. Cook for 3 minutes.
Approx. 3 minutes
7
Return the beef to the pot. Add the beef stock and sugar. Stir well. Bring to a boil, reduce heat to very low, cover, and simmer for 1 hour 25 minutes until the beef is very tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 85 minutes
8
Remove the lid and cook for 15 minutes until the sauce reduces to a thick, dark gravy.
Approx. 15 minutes
9
Season with salt to taste and serve garnished with fresh coriander.
Approx. 2 minutes
