Beef Short Ribs Vindaloo Recipes

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BEEF VINDALOO ( THE REAL THING)



Beef Vindaloo ( the Real Thing) image

Hot, Hot, and aromatic. This recipe uses white wine vinegar and some sugar, and is unusual in that. This is a low fat version and therefore healthier than some recipes. You will need a grinder/blender or mortar and pestle to make this dish. Its a cracker. Ps. a glass of lager goes well with this.

Provided by Brian Holley

Categories     Curries

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs stewing beef, in 11/2-inch cubes
1 tablespoon cumin seed
5 dried red chilies
1 teaspoon peppercorn
1 teaspoon fenugreek seeds
6 green cardamom pods (seeds only)
1 teaspoon black mustard seeds
1/2 teaspoon salt
1 teaspoon demerara sugar
5 tablespoons white wine vinegar
2 tablespoons oil
1 medium onion, sliced
1 inch fresh ginger, chopped
2 garlic cloves, chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/2 pint warm water

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.

BEEF VINDALOO



Beef Vindaloo image

A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.

Provided by Toast2U

Categories     World Cuisine Recipes     Asian     Indian

Time 9h30m

Yield 6

Number Of Ingredients 13

¼ cup distilled white vinegar
¼ cup garlic paste
3 tablespoons ginger paste
2 tablespoons plain yogurt
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon ground red pepper
2 pounds boneless beef chuck, cut into 1-inch cubes
¼ cup vegetable oil
2 onion, chopped
4 roma (plum) tomatoes, chopped
1 cup water
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g

BEEF VINDALOO



Beef Vindaloo image

A specialty of The Sultan, Surfers' Paradise, Australia

Provided by Food Network

Categories     main-dish

Time 4h

Yield 4 servings

Number Of Ingredients 19

14 cloves garlic
1/2 cup red wine vinegar
4 small hot chiles, seeded
1/4 teaspoon cumin seeds
3/4 teaspoon turmeric
1 teaspoon English mustard
1/2 teaspoon powdered ginger
1 1/4 teaspoon salt
1/4 cup granulated sugar
1 lemon, juiced, pith removed and rind chopped, membranes removed and pulp chopped
2 pounds chuck steak, cut into 1-inch cubes
3 tablespoons poppy seeds
Clarified butter
1 small onion, finely sliced
2 bay leaves
6 cloves
1/2 cup tomato paste
Freshly ground salt, to taste
Freshly ground pepper, to taste

Steps:

  • For marinade: Blend together garlic and red wine vinegar. Add chiles, cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp and blend well.
  • Place beef in bowl and pour marinade over it. Stir in poppy seeds and sit for 2 hours.
  • Heat clarified butter in pan and add onion. Cook until translucent, then add bay leaves and cloves. With slotted spoon, lift meat from marinade and add to onions. Increase heat to sear meat. Pour in marinade. Cover tightly, reduce heat and cook 1 hour.
  • After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender. Season with salt and pepper.

BEEF SHORT RIBS VINDALOO



Beef Short Ribs Vindaloo image

My sister shared this India-inspired beef dish with me, and I've made a few modifications to fit my tastes. I love the smell of the spices as the ribs slow cook all day!-Lorraine Carlstrom, Nelson, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 8h45m

Yield 4 servings.

Number Of Ingredients 16

1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 tablespoon butter
1 medium onion, finely chopped
8 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons mustard seed
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 cup red wine vinegar
4 bay leaves
2 pounds bone-in beef short ribs
1 cup fresh sugar snap peas, halved
Optional: Hot cooked rice, plain yogurt and minced fresh cilantro

Steps:

  • In a dry small skillet over medium heat, toast cumin and coriander seeds until aromatic, stirring frequently. Cool. Coarsely crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, heat butter over medium heat. Add the onion, garlic and ginger; cook and stir for 1 minute. Add the mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Cool completely., In a large shallow dish, combine the vinegar, bay leaves and onion mixture. Add ribs; turn to coat. Refrigerate, covered, overnight., Transfer rib mixture to a 4-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice, yogurt and cilantro.

Nutrition Facts : Calories 266 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 180mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.

BEEF VINDALOO



Beef Vindaloo image

Provided by Food Network

Time 3h55m

Yield 6 to 8 servings.

Number Of Ingredients 18

1/2 cup red wine vinegar
14 cloves garlic, coarsely chopped
4 fresh green chilies, coarsely chopped
1/4 cup sugar
1 tablespoon English powdered mustard
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
Juice of 1 lemon
Salt and pepper
2 pounds boned beef chuck, cut in 1-inch cubes
2 tablespoons ghee (available in Indian and specialty food stores)
1 large onion, sliced
3 tablespoons poppy seeds
4 bay leaves
2 cloves
4 tablespoons tomato paste

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.

PRESSURE-COOKER BEEF SHORT RIBS VINDALOO



Pressure-Cooker Beef Short Ribs Vindaloo image

My sister shared this Indian-inspired beef dish with me, and I modified it to make a pressure-cooker version. I love the smell of the spices as the ribs cook! -Lorraine Carlstrom, Nelson, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 17

1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 tablespoon butter
1 medium onion, finely chopped
8 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons mustard seed
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 cup red wine vinegar
4 bay leaves
2 pounds bone-in beef short ribs
1 cup reduced-sodium beef broth
1 cup fresh sugar snap peas, halved
Optional: Hot cooked rice, plain yogurt and minced fresh cilantro

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add cumin and coriander seeds; toast until aromatic, stirring frequently. Cool. Remove from cooker; coarsely crush seeds in a spice grinder or with a mortar and pestle., Melt butter over medium heat. Add onion, garlic and ginger; cook and stir for 1 minute. Add mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Remove and cool completely., In a large shallow dish, combine the vinegar, bay leaves and onion mixture. Add ribs; turn to coat. Refrigerate, covered, overnight., Transfer rib mixture to pressure cooker; add broth. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally 10 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice, yogurt and cilantro if desired.

Nutrition Facts : Calories 256 calories, Fat 15g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein.

THE BEST BEEF VINDALOO



The Best Beef Vindaloo image

This recipe comes from Jacki Passmore's All Asian Cookbook, published in 1978. The curry is hot, as it should be, but has amazing depths of flavour. I've tried ready made pastes and numerous Indian restaurant offerings and nothing comes close to it, although my sons recently holidayed in Fiji and discovered a similar version in an Indian restaurant - one son told me that he had found the second best Vindaloo. Must have been good - they went to that restaurant 2 nights in a row, and they only had 4 nights there. I use a coffee grinder to grind the spices.

Provided by Wombat47

Categories     Curries

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 kg beef chuck steak (2lb)
3 tablespoons coriander
1 tablespoon cumin
6 cloves
5 cm cinnamon sticks (2 inch)
1 1/2 teaspoons black peppercorns
2 teaspoons fenugreek seeds
1 teaspoon fennel seed
6 dried chilies, soaked
8 garlic cloves
1 large onion
2 1/2 cm piece fresh ginger (1 inch)
1/4 cup white vinegar
3 tablespoons ghee (or a bit of oil)
2 bay leaves
2 cups beef stock
salt, but I don't add it

Steps:

  • Trim meat and cut into 5cm (2 inch) cubes. Set aside,.
  • Grind spices from coriander to fennel to a very fine powder.
  • Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar).
  • Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight).
  • Heat ghee, or oil, and fry meat until very deeply coloured.
  • Add bay leaves and stock and bring to the boil, then simmer until meat is very tender.
  • Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits.

Nutrition Facts : Calories 138.3, Fat 10.5, SaturatedFat 6.2, Cholesterol 24.6, Sodium 455.3, Carbohydrate 8.9, Fiber 2.1, Sugar 2.1, Protein 3.2

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