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Beef Vindaloo Recipe in Traditional Bowl with Rice and Naan

Beef Vindaloo Recipe

This authentic Beef Vindaloo Recipe transforms your kitchen into a flavor powerhouse, delivering restaurant-quality results with 15 aromatic spices, tangy vinegar, and tender beef. Perfect for spice lovers seeking traditional Goan curry with a complex yet accessible flavor profile. Ready in just 2 hours with expert tips for guaranteed success.

  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings

Ingredients

For the Marinade:

  • 2 lbs beef chuck or stew meat, cut into 1.5-inch cubes
  • 3 tablespoons white vinegar or apple cider vinegar
  • 1 tablespoon Kashmiri chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt

For the Vindaloo Paste:

  • 8-10 dried red chilies, soaked in warm water for 15 minutes
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 6-8 garlic cloves, roughly chopped
  • 2-inch piece fresh ginger, peeled and chopped
  • 1 teaspoon black peppercorns
  • 4-5 cloves
  • 1-inch cinnamon stick
  • 1 teaspoon mustard seeds
  • 3 tablespoons white vinegar

For Cooking:

  • 3 tablespoons vegetable oil or ghee
  • 2 large onions, finely sliced
  • 2 medium tomatoes, pureed
  • 1.5 cups beef broth or water
  • 2 tablespoons jaggery or brown sugar
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

Step 1: Marinate the Beef Combine beef cubes with white vinegar, Kashmiri chili powder, turmeric, and salt in a large bowl. Massage the marinade into the meat thoroughly, ensuring every piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor penetration.

Step 2: Prepare the Vindaloo Spice Paste Toast cumin seeds, coriander seeds, black peppercorns, cloves, and cinnamon stick in a dry pan over medium heat for 2-3 minutes until fragrant. Transfer to a blender along with drained red chilies, garlic, ginger, mustard seeds, and 3 tablespoons vinegar. Blend into a smooth, thick paste.

Step 3: Sear the Marinated Beef Heat 2 tablespoons oil in a heavy-bottomed pot or Dutch oven over high heat. Working in batches to avoid overcrowding, sear the marinated beef until browned on all sides, about 6-8 minutes total. Remove beef and set aside.

Step 4: Build the Curry Base In the same pot, add remaining oil and sauté sliced onions over medium heat for 8-10 minutes until golden brown. Add the prepared vindaloo paste and cook for 4-5 minutes, stirring constantly. Add tomato puree and cook for another 5 minutes until oil separates from the mixture.

Step 5: Simmer to Perfection Return seared beef to the pot along with any accumulated juices. Add beef broth, jaggery, and additional salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until beef is fork-tender and sauce has thickened beautifully. Garnish with fresh cilantro and serve hot.

Notes

  • For less spicy version, reduce dried red chilies to 4-5
  • Vindaloo tastes even better the next day as flavors meld
  • Can be frozen for up to 3 months in airtight containers
  • Substitute beef with chicken thighs for a lighter option
  • Fresh whole spices deliver 60% more flavor than pre-ground
  • Don’t skip the searing step – it creates essential depth
  • Serve with basmati rice, naan bread, and cucumber raita

Find it online: https://juicymeatrecipes.com/beef-vindaloo-recipe/