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Restaurant Style Beef Vindaloo
November 5, 2014 by Laura 25 Comments
Restaurant Style Beef Vindaloo–just like you get at your favorite Indian restaurant. It is easy and perfect for the slow cooker. Affiliate links were used in this post to link to items I am discussing.
This is definitely one of those dishes where staring at the photos weeks later, while I write this post, is making me seriously crave the dish. In this case, Restaurant Style Beef Vindaloo, a luscious, tangy, hot Indian curry from the Goa region. I don’t know if this tastes like what they would eat in India, especially because I did not get the recipe from an Indian cookbook, but rather Jennifer Newens’ Cooking with Spice: Easy Dishes From Around the…
View Full Recipe at The Spiced Life
%20will%20work%20well%20in%20this%20recipe%20(poultry%20would%20work%20but%20will%20need%20to%20be%20cooked%20for%20less%20time%20and%20will%20not%20be%20as%20luscious).%20The%20dish%20is%20spiced%20heavily%20enough%20that%20I%20honestly%20cannot%20tell%20the%20difference%20between%20the%20lamb%20I%20usually%20order%20and%20the%20more%20accessible%20beef%20that%20I%20made%20it%20with%20at%20home.%20So%20use%20what%20you%20can%20get,%20just%20make%20sure%20it%20is%20a%20good%20braising%20cut%20(chuck,%20brisket,%20pork%20shoulder,%20lamb%20shoulder,%20etc).%3C/p%3E%3Cp%3EOn%20a%20whim%20I%20added%201/2%20teaspoon%20of%20cayenne%20pepper%20to%20this%20recipe%20(I%20usually%20skip%20it%20completely)%E2%80%93the%20original%20recipe%20called%20for%201%201/2%20teaspoons.%20And%20it%20was%20still%20too%20spicy%20for%20Alex,%20and%20even%20a%20tad%20spicy%20for%20me%20and%20Sammy!%20I%20guess%20we%20have%20turned%20into%20serious%20weenies%20around%20here%20(minus%20John%20of%20course).%20And%20Alex%20always%20was%20heat%20sensitive.%20But%20I%20think%20yogurt%20tastes%20fantastically%20with%20vindaloo,%20so%20I%20still%20loved%20the%20dish.%20Actually%20my%20kids%20did%20too,%20although%20Alex%20complained%20while%20she%20ate%20it%20with%20a%20lot%20of%20yogurt.%3C/p%3E%3Cp%3ERestaurant%20Style%20Beef%20Vindaloo%20%20%20Adapted%20from%20Jennifer%20Newens%20%20Author:%20TheSpicedLife%20Recipe%20type:%20Entree%20Cuisine:%20Indian%20%20%20Ingredients%3C/p%3E%3Cp%3E2%C2%BD%20-%203%20lbs%20beef%20chuck,%20cut%20into%202-inch%20cubes%201%20t%20sea%20salt,%20plus%20more%20to%20taste%201%20t%20ground%20black%20pepper,%20plus%20more%20to%20taste%204-5%20T%20vegetable%20oil%20(my%20current%20favorite%20is%20avocado)%202%20t%20brown%20or%20black%20mustard%20seeds%203%20yellow%20onions,%20chopped%208-10%20cloves%20garlic,%20minced%202%20inch%20knob%20of%20fresh%20ginger,%20minced%20%C2%BD%20t%20cayenne%20pepper,%20or%20more%20to%20heat%20tolerance%202%20t%20paprika%20%C2%BD%20t%20turmeric%202%20t%20ground%20cumin%201%C2%BD%20t%20cinnamon%20pinch%20of%20ground%20cloves%202%20t%20garam%20masala,%20divided%20%E2%85%93%20cup%20cider%20vinegar%20%C2%BD%20cup%20water%201-3%20t%20brown%20sugar,%20optional%20plain%20Greek%20yogurt%20for%20serving,%20optional%20(it's%20a%20great%20equalizer%20if%20the%20dish%20ends%20up%20too%20spicy%20for%20some%20of%20your%20diners)%20Basmati%20rice%20for%20serving%20%20%20Instructions%3C/p%3E%3Cp%3ESprinkle%201%20teaspoon%20each%20of%20salt%20and%20pepper%20over%20the%20cubes%20beef.%20Massage%20it%20into%20the%20meat%20and%20then%20set%20it%20aside%20to%20rest%20for%2010%20minutes.%20Heat%20the%20oil%20in%20either%20a%20large%20skillet%20or%20a%20cooktop-safe%20slow%20cooker%20insert%20over%20medium%20high%20heat.%20Place%20some%20of%20the%20beef%20cubes%20into%20the%20pot%20in%20a%20single%20layer--do%20not%20crowd%20the%20pan,%20you%20can%20brown%20the%20beef%20in%20batches.%20Brown%20the%20cubes,%20about%208%20minutes,%20before%20removing%20to%20the%20bowl%20and%20adding%20the%20next%20round.%20When%20you%20are%20done,%20place%20the%20beef%20in%20the%20bowl%20and%20set%20it%20aside.%20Add%20the%20mustard%20seeds%20to%20the%20pan.%20Ideally,%20they%20will%20pop%20before%20you%20add%20the%20onions,%20but%20if%20there%20is%20a%20lot%20of%20beef%20remnants%20stuck%20to%20the%20pan,%20do%20not%20let%20those%20burn.%20If%20you%20have%20time%20for%20the%20seeds%20to%20pop,%20cover%20the%20pan%20with%20a%20lid%20slightly%20ajar%20so%20the%20seeds%20do%20not%20pop%20out%20of%20the%20pan.%20When%20the%20popping%20has%20slowed--or%20when%20you%20are%20concerned%20the%20pan%20may%20scorch,%20add%20the%20onions%20with%20a%20pinch%20of%20salt.%20Stir,%20scraping%20up%20the%20bottom%20of%20the%20pan%20as%20the%20liquid%20from%20the%20onions%20deglazes%20the%20pan.%20If%20you%20have%20anything%20seriously%20stuck%20to%20the%20pan,%20splash%20a%20little%20water%20into%20the%20pan.%20Cook%20the%20onions%20for%2015%20minutes,%20until%20caramelizing.%20Keep%20a%20cup%20of%20water%20beside%20the%20cooktop%20to%20splash%20some%20in%20if%20the%20onions%20start%20to%20stick%20or%20scorch.%20When%20the%20onions%20are%20brown,%20add%20the%20garlic%20and%20ginger.%20Cook%20for%202%20minutes,%20stirring.%20Add%20the%20remaining%20individual%20spices%20and%20one%20teaspoon%20only%20of%20the%20garam%20masala.%20Stir%20to%20roast%20the%20spices%20but%20do%20not%20let%20them%20burn,%201-2%20minutes.%20Add%20the%20vinegar%20to%20the%20pan%20and%20scrape%20up%20any%20stuck%20bits.%20Either%20scrape%20everything,%20including%20the%20browned%20meat,%20into%20the%20slow%20cooker%20insert,%20or%20add%20the%20meat%20to%20cooktop%20safe%20slow%20cooker%20insert.%20Stir%20in%20the%20water.%20Place%20on%20the%20slow%20cooker%20base.%20Cover%20and%20cook%20for%204%20hours%20on%20high%20or%206-8%20hours%20on%20low.%20Before%20serving,%20mix%20in%20the%20other%20teaspoon%20of%20garam%20masala.%20Taste%20for%20additional%20salt%20or%20even%20more%20garam%20masala.%20Taste%20for%20brown%20sugar%20(you%20are%20not%20looking%20for%20it%20to%20be%20sweet%20so%20much%20as%20smoothed%20out%20a%20bit).%20Serve%20with%20Basmati%20rice%20and%20some%20Greek%20yogurt%20for%20dolloping%20in%20case%20it%20is%20too%20spicy%20for%20anyone.%20%203.2.2807%3C/p%3E){kind=link}