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


YIELD
6 to 8 servings

INGREDIENTS

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NOTES

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



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.

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

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Sweetener-Free



ITEMS IN THIS RECIPE

11
2 Cup Bag  
Net 6.00oz
$13.50

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