India is a country of diverse tastes. Each state of the country has some unique offerings when it comes to cuisine. Beef vindaloo is one such dish; it belongs to Goa. Made from ingredients that can be easily found in any kitchen, this dish reminds me of the sea and beaches. Since the dish uses vinegar as one of the primary ingredients, it is tangy and spicy and is paired best with basmati rice. A perfect addition to any dinner or lunch menu, the dish is guaranteed to be a crowd pleaser.
Ingredients
2 lbs beef chuck - boneless and cut into small cubes
¼ cup of white vinegar - distilled
¼ cup vegetable oil
¼ cup garlic paste
3 tbsp ginger paste
2 tbsp yoghurt
2 tbsp salt
1 tbsp black pepper powder
1 tbsp ground red pepper
2 onions - finely chopped
4 plum tomatoes - chopped
1 cup water
2 tbsp coriander leaves
How To Make Beef Vindaloo
- Start by making the beef marinade.
- Mix the vinegar, ginger and garlic pastes, yoghurt, red and black pepper, and salt, in a bowl.
- Place the beef cubes in the prepared mixture.
- Make sure that each piece of beef is covered evenly with the mixture.
- Cover the bowl tightly with a plastic wrap and put it in the refrigerator to marinate.
- Note: It is best to leave it overnight. However, it is only necessary to marinate the beef for at least 30 minutes.
- Take a large skillet and heat the vegetable oil over a medium flame.
- Put the onions into the oil and cook them until they turn translucent and then golden brown.
- Add the marinated beef pieces to the onion and cook until the beef changes color and is no longer pink outside.
- Note: The process will take around 10 minutes.
- Add the plum tomatoes and cook for another 5 minutes.
- Add the water and bring it to a simmer.
- Cover the mixture and let it cook on a medium flame.
- Cook until the beef pieces turn tender.
- Note: This will take around 40 minutes.
- When the beef becomes tender, give everything a good stir and turn off the flame.
- Garnish with fresh coriander leaves and serve hot!
Trivia
The dish was introduced when the Portuguese came to India for trade and was later transformed to suit our palate.