Beef Vindaloo
A spicy, tangy Goan-style curry that features tender beef cooked with vinegar and bold spices.
Ingredients
Main Ingredients
- 2 pounds beef, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3-4 tablespoons Vindaloo spice paste Use 3 tablespoons for mild heat, 4 for hotter curry.
- 1 cup vinegar
- 2 tablespoons brown sugar Can substitute with jaggery or honey.
- Salt to taste salt to taste
- 1 cup water
- to taste cilantro for garnish
Instructions
Cooking Instructions
- Heat the oil in a large pot over medium heat. Add the onions and sauté until translucent.
- Add garlic and ginger, cooking until fragrant.
- Add the beef cubes and brown on all sides.
- Stir in the Vindaloo spice paste and cook for a couple of minutes.
- Pour in the vinegar, add brown sugar, and season with salt.
- Add water and bring to a boil. Reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.
- Garnish with cilantro and serve hot with rice or bread.
Notes
Let the curry cool to room temperature before storing. Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Browning the beef well adds more flavor, and simmering slowly allows the flavors to meld.