Culture Street

Food

Beef Vindaloo

On December 11, 2015

Not for the faint-hearted, this fiery beef delivers a bit of a kick!
SERVES 4–6
PREP TIME: 30 MINUTES + MARINATING TIME
COOKING TIME: 2 HOURS

Ingredients
8 dried red chillies, chopped
1?2 cup white or malt vinegar
6 garlic cloves, peeled
3 cm knob ginger, peeled and roughly chopped
2 teaspoons ground coriander seed
2 teaspoons ground cumin seed
1 teaspoon ground black pepper
1?2 teaspoon ground turmeric
1?2 teaspoon ground cinnamon
1.3 kg chuck steak, cut into 3 cm cubes 2 tablespoons vegetable oil
2 large red onions, sliced
2 large tomatoes, diced
1 teaspoon brown sugar
1–2 long green chillies, sliced
Salt

Method
1 Combine the dried chilli and vinegar and soak for 20 minutes until softened.

2 Place the garlic, ginger and ground spices into the bowl of a mini food processor and add the soaked chilli and vinegar. Blitz until it becomes a smooth, loose paste. Pour it over the diced beef and mix well to coat. Cover and refrigerate for 1–3 hours.

3 Heat the oil in a large, heavy- based pot over a medium heat. Add the onion and cook for 10 minutes or until golden brown.

4 Increase the heat to medium- high and add the beef, leaving any excess marinade in the bowl. Cook, stirring frequently, until the beef is brown.

5 Pour 1 cup of water into the reserved marinade and add it to the pot. Add the tomato, sugar and green chillies. Cover with a lid and bring to a simmer. Reduce the heat to low and simmer, covered, for an hour.

6 Remove the lid and stir well, then allow the curry to continue cooking for a further 45 minutes. The beef will be tender and flaking and the sauce thick. Taste and season well with salt.

homemade takeawayRecipe and images taken from Homemade Takeaway by Julie Goodwin ($39.99), published by Hachette Australia. Buy the book here.

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