This week we have a special treat. Rose Zellmer of GimmeTasty.com is sharing her amazing recipe for Beef Vindaloo, a great variation on an Indian classic. Thank you Rose! You are my hero!
Do you want to taste a little spice of the Asian culture? By just a trip around the kitchen you can create an Indian food masterpiece for your friends and family! As what you all know, Indian cuisines are full of herbs and spices which made every bite tasty and satisfyingly good. To give you a taste of what the Indian culture taste like, here is a Paleo Indian food you would definitely cannot resist.
What is Beef Vindaloo?
Popular in India, Vindaloo is simply a spicy curry. Though Vindaloo is traditionally cooked with pork, some restaurants try chicken or lamb for a little twist. Because food lovers crave for creativity in the kitchen, I tried to make some changes on the traditional Vindaloo–presenting the Beef Vindaloo! Though it would really ask for a lot of time from you, cooking it is absolutely worth the wait! Imagine how the beef will automatically melts in your mouth as the curry flavor penetrates each of your taste buds!
4 pcs 1-inch-sized cinnamon bark
12 cloves, whole
2 tsp cumin seeds
8 black peppercorns, whole
2 tsp turmeric, ground
1 tsp cayenne
4 tsp paprika
2 tbsp ginger garlic paste (this is included in the recipe below)
12 cloves garlic and 1-inch fresh ginger. Both should be peeled and roughly chopped
6 tbsp canola oil
1 cup apple cider vinegar
2 red onions, sliced very thinly
2 serrano peppers, sliced in half
4 pounds boneless beef top sirloin. Make sure to trim all excess fat and slice into 1-inch cubes
Kosher salt and ground black pepper
1 cup cloves garlic
1 cup fresh ginger
1/2 cup canola oil
- First, get a small skillet and set it over medium-high heat. Toast the cinnamon bark, cumin seeds, cloves, and peppercorns for a minute or until they smell fragrant.
- Once toasted, transfer them to a spice grinder and process until they appear pulverized. Once they look smooth like a powder, pour them in a blender and mix the toasted spice and the rest of ingredients for the wet masala. Continue processing until smooth.
- Set a large nonstick pot over high heat. Pour some oil. Once the oil looks shiny, incorporate the serrano pepper and onions. Stir it well. Sauté the onions for 10 minutes or until they become golden brown. But don't let yourself fall from the fragrance that the onions bring! Keep your focus not to let them burn. You can set the heat down to medium-high.
- Incorporate the wet masala mixture. This is the part when you should be careful. There is a tendency for it to sizzle and steam wildly. You can stir it vigorously and set it down to low heat if it bubbles too much.
- Do not wash the blender bowl yet. It will have a special role later. Hang on!
- Keep on mixing! In case your arms feel exhausted because of stirring, you can do it with short pauses. Just take note of the main result that most of the liquid has to be evaporated and the masala mixture should appear like one big mass. Do this for about 2 minutes. Just a quick tip: when you observe some oil droplets within the perimeter of the masala, then that is a good indicator that you are on the right track!
- Add the meat then combine well. Make sure that the meat will be coated with masala. Cook for approximately 5 minutes or until the meat appears brown.
- Do you still remember that dirty blender bowl you weren't allowed to wash? It's time to shine! Pour a cup of hot water. Tap water is fine if you consider it. Pick up any masala leftover and place them to the pot. Incorporate salt and pepper, mix, boil the curry, and simmer it down. Cover and cook for about 30 minutes.
- Put the lid ajar to make the gravy slightly thick. By the time you reach the end of cooking time, check the tenderness and chewiness of the meat. You can adjust the saltiness based on your preferences.
- You can serve them with rice or chapatis, a whole wheat bread.
- Mix the ginger, garlic, and canola oil in a blender until they appear like a smooth paste. Don't worry if there are some tiny bits there. Just make sure that it is close to a paste.
- In case you have some leftovers, save them in a small jar. You can keep them in the fridge for utmost 3 weeks. You can use it in pasta sauces, stir fry sauces, gravy, marinades, and slow-cooker recipes! It is a handy dandy secret recipe that's good for anything!
Enjoy the sweet, sour, and spicy combination of our very own Paleo Vindaloo beef! In case you have any suggestions or questions, you are free to hit us up! Love the Indian culture.
|I’m Rose, your ultimate food buddy! I decided to create GimmeTasty.com to showcase what I know, what I want you to know, and what I need to learn more about the fantastic world of food. I will accompany you on your delicious adventure of discovering happiness through food.