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Goan Beef Vindaloo with Malt Vinegar
Gosht vindaloo: chuck steeped in malt vinegar, cayenne and turmeric, seared with pearl onions, garlic and whole red chiles, then braised until the sauce is thick, rust-red and properly fiery.
- YieldServes 4
- Hands-on25 min
- Total2 h 19 min
- Difficulty
Ingredients
marinade
- 120 mlmalt vinegar
- 2 tspcayenne
- ½ tspground turmeric
- 450 gboneless beef chuck, cut into 2.5 cm cubes
- 2 tbspcanola oil
- 115 gpearl onions, peeled and halved lengthwise
- 5 clovesgarlic, finely chopped
- 6dried red Thai or cayenne chiles, stemmed
- 1 tspcoriander seeds, ground
- 1 tspcumin seeds, ground
- 1 tspcoarse kosher or sea salt
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
- 240 mlwater
To serve
- 120 gplain yogurtoptional
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