Wednesday, February 16, 2011

Simply Bo-vine! Beef Vindaloo

This little number is one of my favorite dishes from my childhood. My Mama Bird found this recipe in the local newspaper and trued making it. For such a random find it's a true gem!

  • 1 pound top sirloin (or flank steak) 
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper 
  • 1/2 teaspoon salt
  • 2 tablespoons butter 
  • 4 cloves minced garlic
  • 1/4 cup minced shallots 
  • 2 teaspoons minced ginger root
  • 1 tablespoon brown sugar
  • 2 teaspoons vinegar
  • 1 cup beef broth 
      1. Slice the beef as thinly as possible. (It helps if it has been in the freezer for 15 minutes and is a little bit firm and if you cut across the grain of the meat) 
      2. Combine the coriander, cumin, cinnamon, turmeric, cayenne, and the salt in a small bowl and set aside. 
      3. Melt the butter in a large skillet over medium-high heat. 
      4. Add the minced shallots and cook until golden brown (about 2 minutes). 
      5. Add the garlic and ginger root and cook stirring until fragrant (about 2 minutes). 
      6. Add the spice combination from the bowl and cook about 1 minute. 
      7. Add the beef, brown sugar, vinegar, and beef broth. 
      8. Bring all ingredients to a simmer and cook until the beef is cooked through and flavor is well-blended (6 to 8 minutes).
      9. Serve on a bed of rice or pasta and enjoy!