the Breville Test Kitchen

Beef Vindaloo

Name: Beef Vindaloo
Cook time: 2400 s
Total time: 37800 s
Yield: Serves 8-10
Ingredients: 3½ lb beef chuck steak - cut into 1¼-inch pieces; 1 tbsp canola oil; Steamed basmati rice - to serve; Raita - to serve; 6 tbsp Kashmiri chili powder; 4 tsp ground coriander; 4 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground cardamom; ½ tsp ground cinnamon; ½ tsp ground fenugreek; 3½ oz ghee or unsalted butter; 1 tbsp black mustard seeds; 3 large yellow onions - peeled and finely chopped; 3½ oz ginger - peeled and grated; 20 cloves garlic - peeled and grated; ½ cup (5 oz) tomato paste; 1 tbsp dark brown sugar; 1 tsp ground turmeric; 1 tsp kosher salt; 4 cups (32 fl oz) beef stock; ¼ cup (4 fl oz) white vinegar; 20 curry leaves

Big, bold, and unapologetically punchy. This beef vindaloo is all about deep spice, slow-cooked comfort, and melt-in-your-mouth chuck steak. Marinated overnight in fragrant spices, then simmered until rich and tangy with a vinegary kick, it’s the kind of curry that fills the kitchen with irresistible aromas and rewards your patience. Best served with fluffy basmati rice and a cool dollop of raita to keep things beautifully balanced.

the Smart Oven® Air Fryer Pro

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10 hrs 30 mins total time

40 mins active time

Easy

Serves 8-10

Ingredients

Measurements:

3½ lb beef chuck steak
cut into 1¼-inch pieces
1 tbsp canola oil
Steamed basmati rice
to serve
Raita
to serve

For the spice mix

6 tbsp Kashmiri chili powder
4 tsp ground coriander
4 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground fenugreek

For the sauce

3½ oz ghee or unsalted butter
1 tbsp black mustard seeds
3 large yellow onions
peeled and finely chopped
3½ oz ginger
peeled and grated
20 cloves garlic
peeled and grated
½ cup (5 oz) tomato paste
1 tbsp dark brown sugar
1 tsp ground turmeric
1 tsp kosher salt
4 cups (32 fl oz) beef stock
¼ cup (4 fl oz) white vinegar
20 curry leaves

Instructions

1
Combine all the spice mix ingredients in a large bowl. Add the beef and toss to coat. Cover with plastic wrap and refrigerate overnight.
2
Insert the wire rack into position 8. Place the roasting pan on the rack to catch any drips during cooking. Set the oven to Air Fry, Super Convection, 480°F, for 10 minutes and press Start to preheat.
3
Toss the beef in the oil and place in a single layer in the air fry basket. Once preheated, place the basket in position 3 and air fry for 10 minutes.
4
The beef should be browned. If not, air fry it a little longer.
5
Adjust the oven to Bake, Convection, 325°F, for 1 hour 30 minutes and press Start. Meanwhile, place a 7-quart Dutch oven over medium heat and melt the ghee. Add the mustard seeds and cook, stirring for 3 minutes, or until they begin to pop. Add the onions and cook, stirring occasionally for 10 minutes, or until caramelized. Add the ginger and garlic and cook for 3 minutes, or until fragrant. Stir in the tomato paste, brown sugar and turmeric then add the beef and salt and stir to coat. Gradually add the stock, in 3 batches. Bring to a boil.
6
Place the pot in the oven and cook for 1 hour 30 minutes. When there is 1 hour remaining on the timer, stir the vindaloo and continue cooking. When there is 30 minutes remaining on the timer stir the vindaloo again.
7
The beef should be tender. If not, cook it a little longer.
8
Add the vinegar and curry leaves to the curry and stir to combine.
Tip: Taste and adjust the seasoning, if necessary.
9
Spoon the rich vindaloo over fluffy steamed basmati rice and finish with a cooling dollop of raita for the perfect contrast.