Description
Beef Vindaloo is a flavorful and spicy Indian curry featuring tender chunks of beef marinated in a blend of vinegar, spices, and brown sugar, then slow-cooked to perfection in a rich tomato-based sauce. This hearty main course offers a perfect balance of tangy, spicy, and savory flavors, traditional to Goan cuisine.
Ingredients
Scale
Marinade and Beef
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons white vinegar
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Cooking
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon tomato paste
- 1 cup canned crushed tomatoes
- 1/2 cup beef broth
Instructions
- Marinate the beef: In a large bowl, combine white vinegar, brown sugar, paprika, turmeric, cumin, coriander, mustard, cinnamon, cloves, cayenne pepper, salt, and black pepper. Add the beef cubes and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
- Cook the aromatics: Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add the finely chopped onion and cook for 8 to 10 minutes until softened and lightly browned, stirring occasionally to prevent burning.
- Build the flavor base: Stir in minced garlic and ginger, cooking for 1 minute until fragrant. Add tomato paste and cook for an additional minute to deepen the flavor.
- Add liquids and beef: Pour in canned crushed tomatoes and beef broth, stirring well to combine. Add the marinated beef with any leftover marinade from the bowl.
- Simmer the curry: Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot and cook for 1 1/2 to 2 hours, stirring occasionally, until beef is tender and sauce has thickened.
- Final seasoning: Taste the curry and adjust salt and cayenne pepper as needed before serving.
Notes
- For authentic flavor, toast whole spices and grind fresh before mixing.
- Adjust cayenne pepper to suit your preferred spice level.
- Vindaloo tastes even better the next day, allowing flavors to develop fully.
