Slow-Simmered Goan Beef Vindaloo
🔪 Instructions:
- Prepare the chili paste
Soak the dried red chilies in hot water for 10–15 minutes until softened.
Blend them with garlic, ginger, cumin, coriander, turmeric, paprika, cinnamon, and vinegar into a smooth paste.
Set aside. - Sear the beef
Heat 1 tablespoon of oil in a large pot over medium-high heat.
Add the beef cubes and sear until browned on all sides.
Remove and set aside. - Build the base
In the same pot, add remaining oil.
Sauté chopped onions until golden brown (about 8–10 minutes).
Add tomato paste and cook for 2 minutes to deepen flavor. - Add spices & simmer
Stir in the prepared chili-vinegar paste and cook for 3–5 minutes until fragrant.
Return the beef to the pot and mix well to coat.
Pour in beef broth and add brown sugar and salt. - Slow cook
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens. - Finish & serve
Sprinkle garam masala and simmer for another 5 minutes.
Taste and adjust salt or vinegar if needed.
Garnish with fresh cilantro.
🍽️ Serving Suggestions:
Serve hot with steamed rice, naan, or crusty bread.
Even better the next day—the flavors deepen overnight!
🔥 Tips for Best Flavor:
Use chuck beef for tenderness after slow cooking.
Adjust chili quantity based on your heat tolerance.
Authentic Goan vindaloo is tangy—not overly sweet—so balance vinegar carefully.