Spicy Goan-Style Beef Vindaloo

Steps

1. 1

   Trim the beef and cut it into approximately 1½-inch pieces. Pat dry and season lightly with salt.

2. 2

   In a blender or small food processor, combine the garlic, ginger, Kashmiri chili powder, cumin, coriander, turmeric, black pepper, and most of the vinegar. Process to a thick, smooth spice paste.

3. 3

   Heat the oil in a large Dutch oven over medium-high heat. Add the beef in batches, taking care not to crowd the pot, and brown it on several sides. Transfer the browned beef to a bowl.

4. 4

   Add the onion to the pot and cook over medium heat, stirring occasionally, until softened and lightly golden, about 5 to 7 minutes.

   Start 7-minute timer
5. 5

   Add the spice paste to the onions. Cook, stirring constantly, until fragrant and the paste darkens slightly and the oil begins to separate, about 2 to 3 minutes. Do not let the garlic burn.

   Start 3-minute timer
6. 6

   Return the browned beef and any accumulated juices to the pot. Add the water or beef stock and the sugar, if using. Stir and scrape up any browned bits from the bottom.

7. 7

   Bring the liquid to a simmer. Cover the Dutch oven and braise in a 300°F (150 °C) / 150°C (300 °F) oven until the beef is fork-tender, about 2½ to 3 hours. Alternatively, transfer the mixture to a slow cooker and cook on low for 8¾ to 9¼ hours.

   Start 3-hour timer
8. 8

   Remove the lid and continue cooking, if needed, until the braising liquid has reduced to a thick, glossy sauce. During the final few minutes, stir gently so the tender beef does not break apart into fine shreds.

9. 9

   Stir in the reserved 1 tablespoon vinegar. Taste and adjust the salt, vinegar, or chili as needed; the finished curry should be savory, spicy, and distinctly tangy.

10. 10

    Meanwhile, cook the basmati rice according to the package directions. Serve the vindaloo hot over or alongside the rice.