Complexly flavored Vindaloo, tomatoes, chiles, and red wine vinegar are perfect companions for slow-cooked, fall-apart beef.



If you like heat, add fresh green chiles or Ground Green New Mexican Chiles to taste.


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.


6 to 8 servings

Thanks To

Laurel Marvin Jacobs from Atlanta adapted this recipe from Rick Stein.

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Savory Spice Shop Ingredients
Vindaloo 2 oz bag $4.95
Tamarind Liquid -4.5floz $4.40
Garlic, Dehydrated: Roasted Granulated 1 oz bag $2.25
Onion, White, Dehydrated: Sliced 2 oz bag $4.15



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