Beef Vindaloo The Hot One Food

BEEF VINDALOO

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.

BEEF VINDALOO ( THE REAL THING)

Steps:

• Grind together the cumin seeds, chillies, pepper corns, mustard seeds, fenugreek seeds, and cardamom seeds.
• Add the salt, vinegar and sugar, to make a paste.
• In a large pan heat half of the oil and fry the onions till golden, remove from the pan and drain. Add the cooked onions to the spice mix and blend again to make a thick paste.
• Heat the remaining oil and fry the meat till just brown.Remove the meat with a slotted spoon and put aside.
• To the pan add the ginger and garlic cook 2 minutes.
• Add the ground coriander and turmeric, fry for 2 minutes.
• Add the onions and spice paste and cook over low heat for 5 minutes.
• Add the water and meat cover the pot and cook till the meat is tender.

RESTAURANT STYLE BEEF VINDALOO

Steps:

• Sprinkle 1 teaspoon each of salt and pepper over the cubes beef. Massage it into the meat and then set it aside to rest for 10 minutes.
• Heat the oil in either a large skillet or a cooktop-safe slow cooker insert over medium high heat. Place some of the beef cubes into the pot in a single layer--do not crowd the pan, you can brown the beef in batches. Brown the cubes, about 8 minutes, before removing to the bowl and adding the next round. When you are done, place the beef in the bowl and set it aside.
• Add the mustard seeds to the pan. Ideally, they will pop before you add the onions, but if there is a lot of beef remnants stuck to the pan, do not let those burn. If you have time for the seeds to pop, cover the pan with a lid slightly ajar so the seeds do not pop out of the pan.
• When the popping has slowed--or when you are concerned the pan may scorch, add the onions with a pinch of salt. Stir, scraping up the bottom of the pan as the liquid from the onions deglazes the pan. If you have anything seriously stuck to the pan, splash a little water into the pan.
• Cook the onions for 15 minutes, until caramelizing. Keep a cup of water beside the cooktop to splash some in if the onions start to stick or scorch.
• When the onions are brown, add the garlic and ginger. Cook for 2 minutes, stirring.
• Add the remaining individual spices and one teaspoon only of the garam masala. Stir to roast the spices but do not let them burn, 1-2 minutes.
• Add the vinegar to the pan and scrape up any stuck bits.
• Either scrape everything, including the browned meat, into the slow cooker insert, or add the meat to cooktop safe slow cooker insert. Stir in the water.
• Place on the slow cooker base. Cover and cook for 4 hours on high or 6-8 hours on low.
• Before serving, mix in the other teaspoon of garam masala. Taste for additional salt or even more garam masala. Taste for brown sugar (you are not looking for it to be sweet so much as smoothed out a bit).
• Serve with Basmati rice and some Greek yogurt for dolloping in case it is too spicy for anyone.

BEEF VINDALOO

Steps:

• Place beef in a large bowl. Add vindaloo paste. Toss to coat. Cover and marinate in the refrigerator for at least an hour or overnight if possible.
• Meanwhile heat oil in a large frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until the onions are soft and translucent. Add chopped garlic, and sauté, stirring, for 1 minute or until fragrant.
• Add ground turmeric, red chili powder, tomatoes, tomato paste and vinegar. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and mushy.
• Add beef and sugar. Season with salt. Stir to combine. Cook, stirring occasionally, for about 10 minutes.
• Pour in water. Stir.
• Bring to the boil. Reduce heat to medium. Cover and simmer for about an hour or until beef is cooked through and the sauce is thick.

GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO BY AARTI

Steps:

• For the wet masala mix:
• In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. NOTE: if you are using all ground spices, just measure out and place in a small dish. No need to toast.
• Pour into a spice grinder and process until powdered.
• In a small food processor or blender combine the spice mix and the rest of the wet masala ingredients > ginger garlic paste and vinegar. Process until smooth. Set aside.
• 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.
• Add the wet masala, taking care because it will sizzle. 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!
• Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
• 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.
• Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook at least 30 -60 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. This step may take longer until the meat is tender.
• 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.
• Serve over rice, or with chapatis (whole wheat griddle bread) or naan.
• I made a raita recipe#47590. This is cool and creamy and will cut the heat.
• Spread the raita on the flat bread, spoon on the meat mixture & enjoy!
• GINGER GARLIC PASTE:.
• 1/2 cup cloves garlic, whole.
• 1/2 cup fresh ginger, peeled, 1/2-inch slices.
• 1/4 cup canola oil.
• 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.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks.
• ALTERNATELY, in place of the ginger garlic paste use: 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped.

BEEF VINDALOO

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 - THE HOT ONE

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.

VINDALOO

Steps:

• Salt beef: Toss beef in salt.
• Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
• Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
• Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
• Preheat oven to 190°C/375°F (170°C fan).
• Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
• Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
• Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
• Add beef: Add beef and curry leaves, stir then bring to boil.
• Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
• Serve: Garnish with coriander, then serve over basmati rice with a side of naan!