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Oven Braised Beef Vindaloo

Oven Braised Beef Vindaloo

Savannah Blake
Beef chuck marinated in a blended chili and spice paste, then braised in the oven until tender in a tangy, thick curry sauce.
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Prep Time 2 hours 20 minutes
Cook Time 2 hours 10 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American, Indian
Servings 6 servings
Calories 365 kcal

Equipment

  • Dutch oven or heavy oven safe pot
  • Small food processor
  • Stick blender
  • Mixing bowl

Ingredients
  

  • 1 ¾ lb beef chuck cut into 1 1/4 inch cubes
  • 1 tsp salt
  • 6 tbsp Kashmiri chili powder use 3 tbsp for a milder curry
  • 2 tsp coriander seeds
  • 3 tsp cumin seeds
  • 4 whole cloves
  • 4 green cardamom pods
  • 2 tsp ground cinnamon
  • ½ tsp black peppercorns
  • 2 tbsp fresh ginger roughly chopped, for the paste
  • 10 cloves garlic for the paste
  • 1 tsp brown sugar
  • 1 tsp fenugreek seeds
  • ¼ tsp ground turmeric
  • 7 tbsp white vinegar
  • 2 cups water divided
  • 3 tbsp ghee or unsalted butter
  • 1 onion finely chopped
  • 2 tsp fresh ginger finely grated, for the pot
  • 4 cloves garlic finely minced, for the pot
  • 1 ½ tsp black mustard seeds
  • 2 tbsp tomato paste
  • 10 fresh curry leaves
  • 2 cups low sodium beef stock
  • 2 tbsp fresh cilantro chopped

Instructions
 

  • Season. Toss 1 3/4 pounds beef with 1 teaspoon salt. Blend the paste. Process 6 tablespoons chili powder, 2 teaspoons coriander seeds, 3 teaspoons cumin seeds, 4 cloves, 4 cardamom pods, 1/2 teaspoon peppercorns, 2 teaspoons cinnamon, 2 tablespoons ginger, 10 garlic cloves, 1 teaspoon sugar, 1 teaspoon fenugreek, 1/4 teaspoon turmeric, and 7 tablespoons vinegar with 1 cup of water until smooth.
  • Marinate. Mix the paste and the remaining 1 cup of water into the beef, cover, and refrigerate for 2 hours. Saute. Heat the oven to 375 degrees F. Melt 3 tablespoons ghee over medium high heat and cook 1 chopped onion, 2 teaspoons grated ginger, and 4 minced garlic cloves for 3 minutes. Add 1 1/2 teaspoons mustard seeds, then 2 tablespoons tomato paste, and cook 1 minute.
  • Blend the base. Add 2 cups stock, then blend the mixture smooth.
  • Combine. Stir in the beef and 10 curry leaves and bring to a boil.
  • Braise. Cover and bake 2 hours until the beef is tender and the sauce is thick.
  • Finish. Stir in 2 tablespoons cilantro and serve with basmati rice.

Notes

Substitutions: Use 3 tablespoons Kashmiri chili powder for a milder curry. Use unsalted butter instead of ghee.
Tips: Taste the chili powder before using it. Marinate longer for more flavor.
Storage: Refrigerate up to 3 days or freeze up to 3 months. Reheat to 165 degrees F.
Keyword Beef Curry, beef vindaloo, Braised Beef, Goan Cuisine, Spicy Dish, Vindaloo