Thursday, January 9, 2014

Recipe: Paleo Beef Vindaloo

This is a really delicious dish that is quite simple to make.  It has a hint of spice without being overly hot.  It can also be made in a slow cooker, with the cooking time adjusted.

You'll need:
3 lbs beef, I used stewing beef.
2 cups beef broth
2 tbsp coconut oil or ghee
3/4 cup yellow onion, minced
1 tbsp ginger, minced
1 tbsp garlic, minced
2.5 tbsp tomato paste
3 tbsp Vindaloo spice mix (recipe below, or used prepackaged)
rice vinegar, to taste
black pepper, to taste
salt, to taste

Start by making your Vindaloo spice mix.  For the spice mixture you'll need to do the following:
Preheat the oven to 340*f; combine and toast the following on a baking sheet for 8-10 minutes until golden and fragrant:

1/4 cup cumin seeds
1/3 cup coriander seeds
5 tbsp black peppercorns
1 cinnamon stick, broken into small pieces
1 tsp cloves (whole or ground)
1/2 tsp mace (ground or whole)
1/4 tsp cardamom

Once done toasting the spices, grind them in a spice grinder until it's a fine powder.

Now, for the beef.

Combine the beef and stock in a pressure cooker.

Pressure cook the beef for 45 minutes; start timing as soon as full pressure has been reached.  Once your 45 minutes is up, allow the pressure cooker to cool and depressurize.  If using a slow cooker, cook the meat for 8 hours on low.

Strain the cooking liquid into a large pot.  Cook the strained liquid over medium-high heat until reduced to a syrup.

In a large skillet, sweat the onions, ginger, garlic and Vindaloo spice mix in oil over medium heat until the onions and garlic are almost translucent.

Add the tomato paste and cook over low heat until the mixture is almost dry.

Add the reduced syrup to the tomato paste and spice blend.

Pour the reduced liquid over the beef.  Simmer it over medium-high heat, turning and basting the meat until it browns and the liquid reduces to a glaze, about 6 minutes.

Serve over riced or mashed cauliflower and season to taste.

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