A fiery and flavorful beef curry dish originating from Goa, India. This Beef Vindaloo is marinated in a rich blend of spices and vinegar, then slow-cooked to perfection.
Preparation time
20min
Cooking time
2h
Ingredients
6 Servings
- 1000 g beef chuck
- 15 g brown sugar
- 5 g cayenne pepper
- 6 garlic cloves
- 30 g ginger
- 5 g ground black pepper
- 10 g ground coriander
- 10 g ground cumin
- 2 onion
- 10 g salt
- 5 g turmeric powder
- 30 ml vegetable oil
- 250 ml water
- 120 ml white vinegar
Directions
Step 1
In a large bowl, combine the beef cubes with white vinegar, ground cumin, ground coriander, turmeric powder, cayenne pepper, ground black pepper, and salt. Mix well, cover, and marinate in the refrigerator for at least 2 hours or overnight for best results.
Step 2
Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onions and cook until they are golden brown.
Step 3
Add the minced garlic and fresh ginger to the pot and cook for another 2-3 minutes until fragrant.
Step 4
Add the marinated beef and the marinade to the pot. Cook on medium-high heat until the beef is browned on all sides.
Step 5
Stir in the brown sugar and water. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
Step 6
Serve the Beef Vindaloo hot with steamed rice or naan bread.