Beef Vindaloo The Hot One Food

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BEEF VINDALOO



Beef Vindaloo image

Provided by Food Network

Time 3h55m

Yield 6 to 8 servings.

Number Of Ingredients 18

1/2 cup red wine vinegar
14 cloves garlic, coarsely chopped
4 fresh green chilies, coarsely chopped
1/4 cup sugar
1 tablespoon English powdered mustard
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
Juice of 1 lemon
Salt and pepper
2 pounds boned beef chuck, cut in 1-inch cubes
2 tablespoons ghee (available in Indian and specialty food stores)
1 large onion, sliced
3 tablespoons poppy seeds
4 bay leaves
2 cloves
4 tablespoons tomato paste

Steps:

  • In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight.
  • In a large skillet heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in tomato paste. Reduce heat to low, cover and cook 1 1/2 hours or until beef is very tender. Serve with rice.

BEEF VINDALOO



Beef Vindaloo image

A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.

Provided by Toast2U

Categories     World Cuisine Recipes     Asian     Indian

Time 9h30m

Yield 6

Number Of Ingredients 13

¼ cup distilled white vinegar
¼ cup garlic paste
3 tablespoons ginger paste
2 tablespoons plain yogurt
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon ground red pepper
2 pounds boneless beef chuck, cut into 1-inch cubes
¼ cup vegetable oil
2 onion, chopped
4 roma (plum) tomatoes, chopped
1 cup water
2 tablespoons chopped fresh cilantro

Steps:

  • Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
  • Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
  • Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g

BEEF VINDALOO - THE HOT ONE



Beef Vindaloo - the Hot One image

Make and share this Beef Vindaloo - the Hot One recipe from Food.com.

Provided by Jagman

Categories     Curries

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

2 kg stewing beef (Cubed)
1 onion
6 garlic cloves
4 tablespoons nut oil
2 slices ginger (2.5cm Fresh)
2 teaspoons mustard seeds (Crushed)
2 tablespoons white vinegar
6 teaspoons chili powder
2 teaspoons paprika
4 teaspoons curry powder (hot)
4 teaspoons chili flakes
15 chili peppers (Sliced with seeds)
400 ml coconut milk (4th extract) or 400 ml water
1 teaspoon salt
1 teaspoon black pepper (Crushed)

Steps:

  • (2 Days before) Place the beef in a bowl and add 2 teaspoons of the curry powder and 2 teaspoons of the chilli, make sure it is coated evenly and fully and leave in the fridge to marinate.
  • (on Day).
  • Roughly chop the onion, mince the garlic, mustard seed, ginger and vinegar together to form a paste.
  • Add the oil to a large oven ready pan and fry the onions, garlic/ginger paste and the chillis till the onion is soft (this bit stings the eyes), add in the all ingredients except for the meat and coconut milk and fry for a further 2 mins ensuring the onions and chillis are covered in the powdered ingredients.
  • Add the meat and fry gently for 10 minutes to seal the meat.
  • Add the coconut milk and stir, bring to a boil and simmer for roughly 10 minutes until suace begins to thicken.
  • Transfer to the oven at 200'C for 30 minutes stirring regularly to finish off.
  • Serve on pilau rice preferably with a Lassi drink as thats the only thing that will cool your mouth down.

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