Gutsy Goan Beef Vindaloo

Cruise to Calgary, Alberta for fresh, authentic Indian cuisine to go with the Naaco Truck! Part Naan, part Taco, Naaco’s Spicy Beef Vindaloo with Goat Yogurt Chutney and Corn Shoots is all delicious!






 SPICE BLEND (makes approximately 1 cup)
1 teaspoon black cardamom
1 teaspoon Nigella seeds
1 teaspoon green cardamom
1 teaspoon turmeric
1 teaspoon fenugreek seeds
1 teaspoon cloves
1 tablespoon brown mustard seeds
1 tablespoon fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 3-inch stick of cinnamon
6 Kashmiri chili, dried
6 round chili, dried
6 red chili, dried

In a spice grinder combine all ingredients and grind until mixture is a fine powder.

Reserve 1/4 -1/3 of a cup of the Spice Blend for this recipe.

MARINATED BEEF
2 1/4 pounds brisket, cut into 1-inch cubes
1/4 cup balsamic vinegar
1/8 cup white wine vinegar
1/4 – 1/3 cup Reserved Spice Blend (above)
1 fresh green chili, thinly sliced

In a large bowl combine beef, vinegars, reserved spice blend, and green chili. Combine thoroughly and let sit to marinade for 4 to 6 hours, or ideally overnight, covered in the refrigerator.

BEEF VINDALOO
2 tablespoons grape seed oil
2 white onions, peeled and thinly sliced
1 head garlic (approximately 10 cloves), peeled and thinly sliced
1 2-inch piece ginger, peeled and thinly sliced
1/2 cup red wine
Marinated Beef (above)
2 star anise
4 bay leaves
3 1/2 cups canned crushed tomatoes
2 tablespoons kosher salt
2 tablespoons dark brown sugar

If using an oven, preheat it to 350 degrees Fahrenheit, otherwise heat a large Dutch oven to medium heat.

For following steps, add ingredients directly into the Dutch oven, or if ultimately cooking in a conventional oven, into a large pot on stovetop at medium heat. Dutch oven is recommended for ease.

Add oil, onions, garlic and ginger. Cook until beautifully soft and medium brown in colour, approximately 12 to 15 minutes. Deglaze with red wine and cook for an additional 2 minutes.

Add beef including its marinating liquid, star anise, bay leaves and canned tomatoes. Give the entire mixture a couple really good stirs, and then season with salt (less if using table salt) and brown sugar.

Bring to a boil. If using a Dutch oven, simply put the lid on and simmer for 4 hours, removing lid for the final 30 minutes of cooking. If using a conventional oven, transfer contents to an oven-safe dish and cook in the oven for 4 hours.

When done, the beef will be incredibly tender and a balanced spicy sweet. Don’t forget to remove the star anise and bay leaves and taste prior to serving to see if more salt is necessary.

YOGHURT CHUTNEY
2 cups plain Greek yoghurt
1 handful fresh Thai basil, chopped
1 teaspoon cumin seeds

Combine all ingredients. Mix well and chill until ready to serve.

THE PLATE
Serve Beef Vindaloo as either:

THE NAACO
6-8 pieces Tandoori naan
Beef Vindaloo (above)
1 to 1 1/2 cups cucumber, thinly sliced
1 to 1 1/2 cups carrot, thinly sliced
1 to 1 1/2 cups red onion, thinly sliced
Juice of 1 lemon
1 handful fresh cilantro, chopped
Yoghurt Chutney (above)
1 cup feta cheese, crumbled

Warm naan, and add all ingredients on top. Wrap up and serve immediately.

OR

CLASSIC BEEF VINDALOO
6 to 8 servings Basmati rice
Beef Vindaloo (above)
6 to 8 pieces Tandoori naan
Yoghurt Chutney (above)
1 handful fresh cilantro, chopped

Serve family-style on platters, or plated individually.