June 23, 2006, Newsletter Issue #69: Beef Vindaloo
Tip of the Week
Marinade...
3 Tbsp coriander
1 Tbsp cumin
6 cloves
1 stick cinnamon
1 tsp black peppercorns
2 tsp fenugreek seeds
1 tsp fennel seeds
4 to 6 dried chilies, soaked
8 cloves garlic
1 large onion
1´ piece fresh ginger
1/4 cup vinegar
Beef...
2 pound beef chuck steak, trimmed & cut into 2" cubes
3 Tbsp butter
2 bay leaves
2 cups beef stock
Salt, to taste
Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder. Grind chilies with garlic, onion and ginger to make a paste. Mix spice powder with vinegar. Place meat in container and rub well with spice mixture. Pour chili paste over meat; marinate 2 hours.
Over high heat, heat butter in large Dutch oven. Fry meat until deeply colored. Add bay leaves and stock; bring to boil. Reduce heat and simmer about 1 hour or until meat is very tender. Season to taste with salt.
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