How To make Beef Vindaloo
BARB DAY:
2 lb Beef chuck cut into 1" cubes
14 c Garlic
1/2 c Red wine vinegar
4 sm Hot Red Chiles
1/4 ts Cumin seeds
3/4 ts Tumeric
1 ts Dry English mustard
1 Lemon
1 1/4 ts - Salt
1/4 ts Ginger
2 Bay leaves
5 Cloves; whole
3 tb Poppy seeds
1 sm Onion
1/2 c Tomato paste
Clarified butter - Salt and pepper to taste 1/4 c Sugar
Place the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put your fingers near your eyes, or they will become inflamed). Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the juice and the pulp to the blender, then blend thouroughly. Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. (Be careful not to spill this marinade, or you might have to move from your home! ) After meat is marinated, finely slice the onion. Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade. Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min. When the meat is tender, serve at once - piping hot. This is very hot! Nice served with plain boiled or steamed long grain rice. For a nice cooling touch you might serve with a lime cordial. Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much. Source: Graham Kerr book , copy-righted 1971, called "The Galloping Gourmet TV Cookbook" -Vol 6. I have made this many, many times, and love it. I hope you will enjoy it for me, because my old stomach just can't take it like it once did, and I have to tone down the recipe to make it . But full-strngth it is fabulous if you like things HOT and garlicky! Good luck to those who are breathing in near you, for several days after you consume this dish !
How To make Beef Vindaloo's Videos
The BEST Goan Pork Vindaloo | Holiday Favourites
Pork Vindaloo is an iconic Goan dish, marinated in aromatic spices, slow cooked to perfection and loved by one and all. Vindaloo is the perfect dish for the festive season and will make a delicious addition to your table this year!
Full Recipe:
#platinitwithwendy #vindaloo #goanfood
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Kerala Style Beef Vindaloo Recipe | Beef Vindaloo Recipe In Malayalam | Catering Special Vindaloo
Restaurant-quality beef vindaloo made right in the comfort of your kitchen delivers all the depth, flavor, and kick you expect from your favorite Indian take-out dish. Tender beef is cooked low and slow with a rich blend of spices for a juicy, high-protein, one-skillet curry that pairs beautifully with basmati rice and warm naan.
ingredients
step 1
beef-2kg
coconut oil-1/4glass
vinegar-1/2glass
turmericpowder-1/4sp
step 2
mustard-2sp
cumin seed-1tp
drum stick tree skin-2pc
cardamom-10nos
black pepper-1tb
cinnamon-2pc
fennel seeds-1/4tp
kashmeeri powder-5sp
chillypowder-2sp
ginger-2pc
shallot-25pc
coconut oil-2sp
beef to be cut in to big pieces and clean it. Then it is to be marinated with coconut oil, vinegar, turmeric powder and salt then leave it for half an hour.masala to be blend in to paste form.chillypowder and kashmeeri chillypowder to be soacked in hot water.it is better to cook in clay pot. add coconut oil to the hot clay pot and add curry leaves to it. then add masala to it. deep fry it. then add soaked chilly powder to it and fry it until oil is come to visible. then add beef to it and mix it well for 10minutes. then close it steel plate and add water to the top of the plate. water to be kept through out tge cooking.stir it well in interval. it will take 3hrs
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Kerala Style Beef Vindaloo Recipe | Beef Vindaloo Recipe In Malayalam | Catering Special Vindaloo
Quick Beef Vindaloo | Instant Pot Vindalho recipe | Kravings
The name Vindalho comes from Vin or Wine and Alho or Garlic. Contrary to popular belief, Aloo does not mean potatoes and potatoes are not added to this dish. The Portuguese sailors carried their meat in a mixture of wine and garlic to preserve the meat. Wine over time turns to Vinegar and the basic flavour profile of this dish was born. The residents of Goa however spiced it up with chillies and other spices and Vindaloo as we know it today became our most treasured dish. And if you like to pronounce it right, it’s Vin-Daa- luuu not Vin-de-loo.
Like most recipes, this has evolved as well and today it's made with other proteins as well like Chicken, Beef and Shrimp and there is even a vegetarian version made with mushrooms.
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Here are the ingredients and steps to make this recipe!
Vindaloo Masala
10 Red dried Kashmiri Chillies
1 inch stick of cinnamon
6 cloves
1 tsp cumin seeds
1/4 tsp black mustard seeds
10 peppercorns
1/2 tsp turmeric
6 cloves garlic
1 inch stick of ginger
1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
Beef
2 lbs – 907 gms boneless Beef chunks
1 cup ground Onion
1 cup pureed Tomato
8 oz Water
Salt to taste
Instructions
Clean the chillies and soak overnight in hot water to soften the skins
Prepare the masala by grinding all the ingredients together, adding some of the chilli water as required
Pour the marinade all over the meat and mix it to coat it and for best results, marinate this over night
Set the instant pot to saute mode and heat up some oil
Add the ground Onion and allow this to saute
Add the blanched and pureed tomatoes
Add the water and salt to taste
Close the pressure cooker, cancel saute mode, select pressure cooker and set the time to 20 mins
After the timer goes off, let the steam naturally escape and when the valve drops it’s safe to open
If a thicker gravy is desired, set the IP to sauce mode again and thicken the gravy
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This Beef Vindaloo Recipe Will Be Your New Addiction | Beef Vindaloo in Malayalam | beef curry
Click Here To Learn How To Make beef vindaloo Perfectly Every Time with @MrChef
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ingredients ????????
cooking beef
beef 1.5 kg
salt 1 tbs
turmeric 1/4 tsp
water 1/2 cups
FOR MASALA
kashmiri chilly whole 10 nos
regular chilly whole 2 nos
white vinegar 4 tbs
water 1/2 cup
coconut oil 2 tbs
cumin seed 1/4 tsp
ginger chopped 50 gms
garlic chopped 50 gms
onion chopped 1 7 half
slat 1/2 tbs
tomato 1/2
coriander powder 1 tbs
garam masala 1 tbs
kashmiri chilly powder 1/2 tbs
Beef Vindaloo is a flavorful and spicy South Indian dish that hails from the coastal regions of Kerala and Goa. This dish is characterized by its rich and aromatic curry, which features tender chunks of beef marinated in a blend of spices, including chili peppers, cumin, coriander, and vinegar. The key to its distinctive taste is the combination of heat from the chilies and the tangy sweetness from the vinegar. Typically served with rice or bread, Beef Vindaloo offers a tantalizing fusion of flavors that reflects the culinary diversity of the region, making it a popular and beloved dish for those who enjoy a spicy and savory culinary experience.
chapters
0:00 intro
0:44 soaking chillies
1:27 cooking beef
1:48 making masala/sauce
3:35 adding beef to masala
4:14 cooking tips
5: 53 plating
6:40 tasting & outro
#beefvindaloo #beefcurry #recipevideo #recipe #cooking #cookingvideo
Beef Vindaloo | ബീഫ് വിന്താലു | Vindaloo Kochi style | Beef Vindaloo Recipe | Goan Recipe |
How to make beef vindaloo at home, home made beef vindaloo, goan dish
Vindaloo is an Indian curry dish based on the Portuguese dish , its popular dish in Goa.
Vindaloo is usually made with pork, but it can be made with any kind of meat such as bufallo, chicken, fish, goat etc
Vindaloo is mainly served with white rice, cabbage thoran, moruchar and pickle.
My personal opinion is
Vindaloo is best combination with idili and dosa. Vindaloo can be stored up to 3 to 4 days with out refrigeration.
Ingredients
Beef
Onion
Ginger
Garlic
Fennel seeds
Mustard seeds
pepper corns
Kashimiri chilli powder
Turmeric powder
Cloves
Cardamom
Cinammon
Vinager
Moringa
Salt
Coconut oil
Different Types of Biryani
watch video and improve your culinary skills...
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22kg ബീഫ് ബിരിയാണി
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10kg full goat biryani at parambikulam
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Ambur chicken biryani
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Manjaly chicken biryani
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Thalassery beef biryani
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Specil chicken dum biryani
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Special beef dum biryani
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Cooker chicken dum biryani
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Ambur beef dum biryani
Vindaloo Recipe—Anglo-Indian Recipe—Christmas Special
Pork vindaloo is hot-sour-spicy, almost pickle-like, braise of fatty pork with lots of garlic, vinegar and chillies. Vindaloo was born in Goa sometime in the 16th or 17th century after the Portuguese set up colony there. The word vindaloo comes from the Portuguese recipe 'vino de alhos' where 'vino' refers to (wine) vinegar and 'alho' is the word for garlic. Vindaloo is a fusion of Portuguese, Goan and South Indian ingredients and cooking.
This particular recipe comes from the book 'Curry: A Tale of Cooks and Conquerors' by Lizzie Collingham. The book, besides being one of the best writings on Indian food history, has some fantastic recipes such as this one. We looked at a lot of recipes, both online and in books, but honestly this recipe of vindaloo—though a little more elaborate in the number of spices—is in our opinion one of the best.
Considering just how good this vindaloo tastes, it is really easy to make if you have all the ingredients. While the original recipe used pork, you can use duck instead of pork too.
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