Spicy Beef Vindaloo

Ingredients

Here are the following ingredients:

• 1½ cups (375 mL) vindaloo curry paste
• 3 tbsp (45 mL) kosher salt, divided
• 6 lb (2.7 kg) Chuck Roll, cut into ½-inch (1 cm) pieces
• 3 tbsp (45 mL) ghee
• 12 oz (375 g) chopped onion, about 3 cups (750 mL)
• ½ cup (125 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• 2 small red finger chilies, thinly sliced, about ½ oz (15 g)
• 1 tbsp (15 mL) black mustard seeds
• 1 tsp (5 mL) cayenne pepper
• ½ cup (125 mL) tomato paste
• 8 cups (2 L) beef stock (no salt added)

Service

• 12 cups (3 L) cooked basmati rice
• 1 cup (250 mL) chopped fresh cilantro

Preparation

1. Stir curry paste with half the salt. Pour over beef to coat evenly. Cover and refrigerate for at least 2 hours or up to 8 hours.
2. Melt ghee in large stock pot set over medium-high heat. Add onion, garlic and ginger; cook until softened. Stir in red chilies, mustard seeds and cayenne pepper; cook for 1 minute. Stir in tomato paste; cook for 2 to 3 minutes or until deep red.
3. Pour in beef stock and 4 cups (1 L) water. Blend with an immersion blender until smooth; bring to a boil. Add marinated beef and remaining salt.
4. Simmer, covered and stirring occasionally, for 1½ to 2 hours or until meat is tender but not falling apart.
5. Simmer, partially covered, for an additional 30 minutes or until beef is very tender and sauce has thickened to a curry-like consistency. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

1. Reheat curry and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
2. Plate ¾ cup (175 mL) warm rice and top with 1 cup (250 mL) curry. Garnish with 1 tbsp (15 mL) cilantro.

Beef Cuts