Entree: United Kingdom – British Indian Cuisine – Beef Vindaloo (Tangy, spicy beef curry marinated in vinegar and warm Indo-Portuguese spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Additional 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) white vinegar
- 4 tbsp (60 ml) vegetable oil, divided
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, approx. 0.4 oz (12 g), minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (10 g) Kashmiri chili powder (adjust for heat)
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) kosher salt, or to taste
- 1 tbsp (12 g) brown sugar
- 1 tbsp (15 ml) tomato paste (optional, for body)
- 1 cup (240 ml) beef stock or water
- 2 tbsp (30 ml) additional vegetable oil for frying (included in total oil above)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lemon wedges for serving

Instructions

1. In a bowl combine the vinegar, Kashmiri chili powder, ground coriander, cumin, turmeric, cinnamon, cloves, black pepper, brown sugar, tomato paste (if using), minced garlic and ginger, and 1 tbsp (15 ml) oil to form a thick marinade. Stir to a smooth paste, adding a splash of water if needed.
2. Add the beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 2 hours or overnight for best flavor.
3. Heat the remaining 3 tbsp (45 ml) oil in a heavy-bottomed pot over medium-high heat. Add the sliced onion and cook, stirring frequently, until deep golden brown, about 10–12 minutes.
4. Add the marinated beef and any accumulated marinade to the pot. Sear the beef, stirring, until edges begin to brown and the paste darkens and becomes fragrant, about 6–8 minutes.
5. Pour in the beef stock (1 cup / 240 ml), bring to a simmer, then reduce heat to low. Cover and cook gently for 1 to 1¼ hours, stirring occasionally, until beef is tender and sauce has thickened. If the sauce reduces too far, add a little more water.
6. Adjust seasoning with salt and a squeeze of lemon if desired to brighten the tang. Garnish with chopped cilantro and serve hot with steamed rice or naan.