Goan Beef Curry with Vinegar: Beef Vindaloo

Name: Goan Beef Curry with Vinegar: Beef Vindaloo
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 118 milliliters apple cider vinegar; 907 grams boneless beef top sirloin, trimmed of all excess fat, cut into 1-inch cubes; 4 whole black peppercorns; 59 milliliters canola oil; 3 Tbsps canola oil; 1 teaspoons cayenne (more if youre feeling feisty!); 2 inches cinnamon bark; 1 teaspoon cumin seeds; 118 milliliters fresh ginger, peeled, 1/2-inch slices; 1 teaspoon ground turmeric; 6 servings Kosher salt and freshly ground black pepper; 2 teaspoons paprika; 1 medium red onion, sliced very thinly; 1 serrano pepper, sliced in half; 118 milliliters garlic, whole

Goan Beef Curry with Vinegar: Beef Vindaloo might be just the main course you are searching for. One serving contains 377 calories, 35g of protein, and 22g of fat. This gluten free, dairy free, and whole 30 recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. This recipe is typical of Indian cuisine. Head to the store and pick up ground turmeric, garlic, cinnamon bark, and a few other things to make it today. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert.

Instructions

For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute.

Ingredients you will need

Cumin Seeds

Peppercorns

Cinnamon

Clove

Toast

Bark

Equipment you will use

Frying Pan

Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.

Ingredients you will need

Seasoning Mix

Equipment you will use

Food Processor

Blender

Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.

Ingredients you will need

Serrano Pepper

Onion

Cooking Oil

Equipment you will use

Pot

Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!

Ingredients you will need

Cooking Oil

Equipment you will use

Food Processor

Bowl

Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.

Ingredients you will need

Meat

Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot.

Ingredients you will need

Water

Equipment you will use

Food Processor

Bowl

Pot

Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).

Ingredients you will need

Salt And Pepper

Bread

Curry Powder

Gravy

Wheat

Meat

Rice

Salt

Equipment you will use

Frying Pan

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Ingredients you will need

Canola Oil

Garlic

Ginger

Equipment you will use

Food Processor

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Ingredients you will need

Gravy

Pasta

Equipment

Ingredients

Servings:

118milliliters

apple cider vinegar 907grams

boneless beef top sirloin, trimmed of all excess fat, cut into 1-inch cubes 4

whole black peppercorns 59milliliters

canola oil 3Tbsps

canola oil 1teaspoons

cayenne (more if you're feeling feisty!)2inches

cinnamon bark 1teaspoon

cumin seeds 118milliliters

fresh ginger, peeled, 1/2-inch slices 1teaspoon

ground turmeric 6servings

Kosher salt and freshly ground black pepper 2teaspoons

paprika 1medium

red onion, sliced very thinly 1

serrano pepper, sliced in half 118milliliters

garlic, whole

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Tanian et Vincent Careme Terre Brulee Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.