Slow Cooked Vindaloo Beef Recipe
YIELD
6 to 8 servings
INGREDIENTS
- 4 Tbsp. Vindaloo
- 2 Tbsp. Liquid Tamarind Paste Concentrate
- 5 Tbsp. red wine vinegar
- 1/2 tsp. Roasted Granulated Garlic
- 3 Tbsp. Sliced Onion
- 2 Tbsp. vegetable oil or ghee
- 3 to 4 lb. chuck or brisket, cubed
- 1 (10 oz.) can Rotel Tomatoes & Green Chiles
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DIRECTIONS
Mix Vindaloo, tamarind concentrate, vinegar, granulated garlic, and onion. Coat cubed beef with mixture and marinade from 4 to 24 hours. Heat oil in a pan over medium-high heat. Cook until beef is browned on all sides. Add to slow cooker with Rotel. Cook on low for 4 to 9 hours.
SERVING SUGGESTIONS
Serve over jasmine rice and garnish with chopped cilantro.
Laurel Marvin Jacobs from Atlanta adapted this recipe from Rick Stein.
NUTRITION