Spicy Beef Vindaloo

Prep Time: 10 mins | Cook Time: 40 mins | Marinate Time: 1 hr | Total Time: 1 hr 50 mins | Yield: 6 Servings

I am so impressed by this Spicy Beef Vindaloo! Oh, man, you are so in for a treat! Try this recipe now and prepare to fall in love with each bite. Enjoy!

Ingredients:

2 tbsp tomato paste

2 serrano peppers chopped, or use Indian peppers if you can obtain them

2 tbsp olive oil or use ghee (more traditional)

2 lbs. beef chuck cut into bite-sized pieces

Salt and pepper to taste

1 small onion chopped

2 c beef stock

MARINADE

½ tsp cinnamon

1 tsp ginger

½ tsp cumin

½ c white wine vinegar

1 tsp paprika

1 tsp coriander

1 tsp turmeric

1 tsp mustard powder

6 cloves garlic minced

2 tbsp spicy red chilli flakes I used ghost pepper flakes for an EXTRA kick

Directions:

In a large mixing bowl, add the beef slices.

In a mixing bowl, add the vinegar and all the seasonings. Stir until well blended.

Add the mixture on top of the beef pieces, then toss until well coated. Cover the bowl with plastic wrap, then place it inside the fridge to marinate for an hour or overnight.

Place a large pan on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the peppers and onion, then sauté until soft and translucent.

Add the beef pieces as well as the marinade, then cook each side of the beef for a few minutes until they turn brown.

Add the tomato paste, then cook for a minute to remove the raw taste.

Pour in the stock, then stir until well blended. Simmer until the sauce reduces its volume. Add more broth if you wish.

Cook the beef for about 30 minutes or until soft.

Garnish each serving with chilli flakes and freshly chopped parsley.

Serve over rice and enjoy!

Nutrition Facts:

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