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Beef Vindaloo
Beef Vindaloo
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
570 minutes
Impress with crowd-pleasing make-ahead vindaloo, sure to win over all with its versatile meat and pantry staples.
Ingredients:
  • 1 cup water
  • 0.25 cup distilled white vinegar
  • 0.25 cup garlic paste
  • 3 tablespoons ginger paste
  • 2 tablespoons plain yogurt
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground red pepper
  • 2 pounds boneless beef chuck, cut into 1-inch cubes
  • 0.25 cup vegetable oil
  • 2 onion, chopped
  • 4 roma (plum) tomatoes, chopped
Instructions:
  • Combine vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper in a mixing bowl. Add beef cubes and ensure they are evenly coated. Cover with plastic wrap and refrigerate overnight (or for at least 30 minutes) to marinate.
  • In a large pot over medium heat, warm the vegetable oil. Sauté the onions until soft, translucent, and slightly golden, about 10 minutes. Add the beef cubes and cook until they are no longer pink on the outside, about 10 more minutes. Mix in the tomatoes and cook for an additional 5 minutes.
  • Pour the water into the pot and bring it to a gentle simmer. Cover the pot and lower the heat to medium-low; let it cook until the beef is tender, approximately 40 minutes. Garnish with fresh cilantro before serving.

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