Beef Vindaloo

Ingredients

• 2 pounds beef chuck cut into 2-inch cubes

• 1 teaspoon salt

• ½ teaspoon freshly cracked black pepper

• 3 tablespoons olive oil or Ghee

• 1 medium onion chopped

• 2 serano peppers, seeded and chopped (optional)

• 3 cloves garlic minced

• I tablespoon garam masala

• 2 teaspoons cumin

• 1 teaspoon corriander

• 1 teaspoon paprika

• 1 teaspoon turmeric

• 1 teaspoon red pepper flakes (optional)

• ½ teaspoon ground mustard

• ½ teaspoon cayenne pepper

• ½ teaspoon ground ginger

• ½ teaspoon cinnamon

• 2 tablespoons tomato paste

• ¼ cup apple cider vinegar

• 1 cup beef stock or 2 for varying thickness

Let meat reach to room temperature. In a small bowl add cinnamon, ground ginger, cayenne pepper, ground mustard, garam masala, red pepper flakes, cumin, corriander, paprika and turmeric. Cut meat into 1 inch cubes. Place in a bowl and season with salt and pepper. Drizzle with some olive oil and mix well. Add spices onto the meat, add a little more olive oil if needed, mix spices into meat well. Cover and place in fridge, minimum 1hr or 8 hours if you like. 1 hour before cooking, remove beef from fridge and allow it to reach room temperature.

Add olive oil or Ghee over a large skillet and allow to heat or melt. Add in the onions and peppers (if using. The peppers are if you like it super hot.) Cook onions down till they turn translucent. Add in garlic and cook till fragrant.

Add in the marinated room temp beef and any marinade and brown the beef. When beef is no longer pink, but not fully cooked, add in tomato paste. Mix well and allow the beef to be coated. Cook for about 2 minutes.

Add the vinegar and some of the beef broth, mix well. Add the remaining broth to the beef and mix well. Allow mixture to bubble, then reduce heat to lo. Mixture should simmer for about 15 minutes minimum until it has a nice thick consistency and till meat fully releases the fat.

When ready service over basmati rice, topped with cilantro and served with naan bread.