Spicy Beef Vindaloo Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds beef chuck roast, diced into bite-sized chunks
02 -
2 tablespoons olive oil (or ghee for authentic flavor)
03 -
1 small yellow onion, finely diced
04 -
2 fresh serrano chilies, minced (or Indian green chilies if available)
05 -
2 tablespoons rich tomato paste
06 -
2 cups hearty beef broth
07 -
Sea salt and freshly cracked black pepper, to taste
→ Aromatic Marinade
08 -
½ cup crisp white wine vinegar
09 -
6 fresh garlic cloves, finely minced
10 -
2 tablespoons fiery red chili flakes (ghost pepper flakes for ultimate heat)
11 -
1 teaspoon sweet paprika
12 -
1 teaspoon fresh ground ginger
13 -
1 teaspoon whole coriander, ground
14 -
1 teaspoon golden turmeric
15 -
1 teaspoon dry mustard powder
16 -
½ teaspoon earthy cumin
17 -
½ teaspoon warm cinnamon
→ Optional Flavor Enhancers
18 -
1 teaspoon fragrant garam masala
19 -
1 teaspoon brown sugar for subtle sweetness
20 -
1 teaspoon coarse black pepper
21 -
1 teaspoon whole mustard seeds
22 -
½ teaspoon ground cloves
→ For Serving
23 -
Fluffy basmati rice, freshly cooked
24 -
Fresh cilantro or mint leaves
25 -
Extra chili flakes for heat lovers
# Instructions:
01 -
Place your beef chunks in a spacious mixing bowl, ensuring they have room to breathe.
02 -
Whisk together the vinegar with all your aromatic spices until well combined. Pour this fragrant mixture over the beef, massaging it thoroughly into every piece. Cover tightly and let it rest in the refrigerator for at least one hour - though overnight marination will reward you with deeper, more complex flavors.
03 -
Warm your olive oil in a large, heavy-bottomed pan over medium heat. Add the diced onion and serrano peppers, cooking gently for 4-5 minutes until they become soft and translucent.
04 -
Add the marinated beef along with every drop of that precious marinade to the pan. Cook for about 5 minutes, stirring occasionally, allowing the meat to develop a beautiful golden-brown crust.
05 -
Stir in the tomato paste and cook for another minute, letting it caramelize slightly and deepen the overall flavor profile.
06 -
Pour in the beef broth and stir everything together until it transforms into a rich, cohesive sauce. Add more liquid if needed to achieve your desired consistency. Lower the heat to a gentle simmer and let it bubble away for 30-40 minutes, until the beef becomes fork-tender and the flavors meld beautifully.
07 -
Ladle this magnificent curry over steaming rice, garnish with fresh herbs, and sprinkle with extra chili flakes for those who dare. As they say - make it rain!
# Notes:
01 -
This is definitely a hot and spicy dish that packs serious heat. You can easily dial back the intensity by using milder chilies and reducing the chili flakes.
02 -
For even more extreme heat, substitute habanero or ghost peppers - but proceed with caution!
03 -
Longer marination time (overnight) will significantly enhance the depth of flavors.
04 -
You can substitute chicken or vegetable stock, or even water if beef stock isn't available.