Spicy Goan-Style Beef Vindaloo

Ingredients

• 2 lb beef chuck, cut into 1½-inch pieces (Beef leg may be substituted; trim excess surface fat.)
• 0.25 cup distilled white vinegar (Reserve 1 tablespoon for finishing.)
• 10 garlic cloves (Peeled.)
• 2 tbsp fresh ginger (Finely grated or chopped.)
• 2 tbsp Kashmiri chili powder (If unavailable, use 2 tablespoons sweet paprika plus ½ to 1 teaspoon cayenne pepper.)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp black pepper
• 2 tsp kosher salt (Plus more to taste.)
• 1 large yellow onion, finely chopped
• 2 tbsp vegetable oil (For browning and sautéing.)
• 1 cup water or unsalted beef stock (Use enough to partially cover the meat during braising.)
• 1 tsp granulated sugar (Optional, to balance the vinegar.)
• 1.5 cup basmati rice, uncooked (For serving; cooked separately.)

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.

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.

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 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.

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.

Notes

The source excerpt does not provide the full ingredient list or exact method because the recipe is behind a membership paywall. The quantities and several method details above are reconstructed from the dish description and timing, so they should be verified against the original Milk Street recipe. The source specifically recommends beef chuck or leg of lamb, Kashmiri chili powder or the stated paprika-and-cayenne substitute, saving 1 tablespoon of vinegar for the finish, and gentle stirring near the end.

Nutrition per serving

• main
• curry
• South Asian
• Goan
• beef
• spicy
• slow-cooked
• gluten-free