Goan Beef Curry With Vinegar Beef Vindaloo Recipes

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GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO BY AARTI



Goan Beef Curry With Vinegar: Beef Vindaloo by Aarti image

Aarti Sequeira demystifies curry dishes in this episode. I really enjoyed making this dish. She also used heaping spoon measures of every ingredient. Feel free to adjust the amounts to you liking I found it a bit too spicy med-hot for my liking, so I will adjust the measurements for the next time. Also be sure to get a cut of beef that is likely to be tender. I used a beef stew meat and after over 60+ minutes, it still wasn't tender enough. Don't worry if you do not have whole spices or a spice grinder. I have included the ground spice equivalents. Recipe courtesy Aarti Sequeira & Food Network.

Provided by Chicagoland Chef du

Categories     Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 teaspoon cumin seed, sub. 1/2 t ground
2 cinnamon sticks, 2 1-inch pieces, sub. 1/2 t ground
6 whole cloves, sub. 1 t ground
4 whole black peppercorns, sub. 1/4 t ground
1 teaspoon ground turmeric
2 teaspoons paprika
1/2 teaspoon cayenne (to taste)
1 tablespoon ginger-garlic paste, recipe follows or 6 cloves of garlic and 1-inch piece fresh ginger, peeled
1/2 cup apple cider vinegar
3 tablespoons canola oil
1 medium red onion, sliced very thinly
1 serrano pepper, sliced in half with stem intact, sub, jalapeno but this is not as hot
2 lbs boneless beef top sirloin steaks, trimmed of all excess fat, cut into 1-inch cubes
1 teaspoon kosher salt, to taste
1/2 teaspoon fresh ground black pepper, to taste

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Steps:

  • For the wet masala mix:
  • In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. NOTE: if you are using all ground spices, just measure out and place in a small dish. No need to toast.
  • Pour into a spice grinder and process until powdered.
  • In a small food processor or blender combine the spice mix and the rest of the wet masala ingredients > ginger garlic paste and vinegar. Process until smooth. Set aside.
  • Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
  • Add the wet masala, taking care because it will sizzle. Stir quite vigorously and turn down the heat if it's bubbling too furiously. *Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
  • Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
  • Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot.
  • Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook at least 30 -60 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. This step may take longer until the meat is tender.
  • Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like.
  • Serve over rice, or with chapatis (whole wheat griddle bread) or naan.
  • I made a raita recipe#47590. This is cool and creamy and will cut the heat.
  • Spread the raita on the flat bread, spoon on the meat mixture & enjoy!
  • GINGER GARLIC PASTE:.
  • 1/2 cup cloves garlic, whole.
  • 1/2 cup fresh ginger, peeled, 1/2-inch slices.
  • 1/4 cup canola oil.
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks.
  • ALTERNATELY, in place of the ginger garlic paste use: 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped.

Nutrition Facts : Calories 119.2, Fat 10.9, SaturatedFat 0.8, Sodium 440.8, Carbohydrate 4.5, Fiber 1.2, Sugar 1.5, Protein 0.7

AUTHENTIC GOAN BEEF CURRY



Authentic Goan Beef Curry image

A hot and spicy curry from the coast of India. The spices are blended with vinegar to give an authentic flavour. This is a dryish curry with not a lot of gravy, so it will blend well with other gravy rich dishes. Super dish.

Provided by Brian Holley

Categories     Curries

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs beef, in 1-inch cubes
1 tablespoon cumin seed
4 dried red chilies
1 teaspoon black peppercorns
5 green cardamoms, seeds only
1 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon salt
1 teaspoon brown sugar
4 tablespoons wine vinegar
4 tablespoons oil
1 large onion, chopped
1 inch piece fresh ginger, grated
2 garlic cloves, chopped
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 pint warm water

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Steps:

  • In a dry blender mix together the cumin seeds, red chillies, pepper corns, cardamom seeds, funugreek seeds and the mustard seeds.
  • Add the vinegar salt and sugar to make a paste.
  • In a large pan heat some of the oil and fry the onion till golden, add the onion to the spice mix and blend again.
  • Heat the remaining oil and fry the meat till brown all over, remove the meat from the pan.
  • In the same pan fry the ginger and garlic for 3 mins over low heat.
  • Add the coriander and turmeric and fry 2 minutes.
  • Now add the spice paste to the pan and cook for 5 mins, stir so that the paste does not stick to the pan.
  • Put the meat back in the pan, stir to cover with the spice mix, and add the water.
  • Cover the pan and simmer till the meat is tender about 1 hour.
  • Serve with boiled rice and a vegetable curry.

Nutrition Facts : Calories 1706.1, Fat 175.5, SaturatedFat 68.7, Cholesterol 224.7, Sodium 361.4, Carbohydrate 11.7, Fiber 2.4, Sugar 5.2, Protein 20.8

GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO



Goan Beef Curry with Vinegar: Beef Vindaloo image

Provided by Aarti Sequeira

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 17

1 teaspoon cumin seeds
2 (1-inch) pieces cinnamon bark
6 whole cloves
4 whole black peppercorns
1 teaspoon ground turmeric
2 teaspoons paprika
1/2 teaspoon cayenne (more if you're feeling feisty!)
1 heaping tablespoon Ginger Garlic Paste, recipe follows, or 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped
1/2 cup apple cider vinegar
3 tablespoons canola oil
1 medium red onion, sliced very thinly
1 serrano pepper, sliced in half
2 pounds boneless beef top sirloin, trimmed of all excess fat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, 1/2-inch slices
1/4 cup canola oil

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Steps:

  • For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
  • Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
  • Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
  • Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
  • Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

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