First off, the term “braise” intimidates me a bit. I’m a total foodie, love to cook, bake, and mess around in the kitchen. I know how to bake, grill, fry, sautee things enough to get them done enough to consume and taste good, but when it comes to true technique and following cooking definitions, I am still learning.
Luckily in our modern times, we have this handy dandy Google thing that allowed me to search and find exactly what I needed: a Guide to Braise Everything, from the Reluctant Gourmet. After a quick skim, I felt less intimidated and ready to go.
The end result was a delicious and simple beef vindaloo curry dish that would be great on top a bed of riced cauliflower with mixed vegetables. It takes a while to cook, but the prep is quick (curry in a hurry!)
Here is a quick how to- along with a few pictures.
Simple Vindaloo Beef Curry
You will need:
First, preheat oven to 350.
Cut any large pieces of fat from your chopped stew meat.
Toss in a little salt and pepper (one of the few steps to braising according to the article.)
Heat your choice of fat in a large skillet (dutch oven is best if you have one though)
Add beef and sliced onion and brown slightly.
Add stock until it reaches halfway up your layer of beef and onion.
Add 2-3 tbsp Vindaloo mix and stir until mostly mixed.
Transfer everything to an oven safe pot with lid if not using a dutch oven. Make sure all the fat and anything sticking to the pan gets in there. Cover.
Cook for about 2 hours or until beef is tender. Mine came out super tender and delicious at 2 hours.
(also, updated to add that this is super delicious as leftovers as well, seen here on a bed of roasted cabbage and carrots, yum!)
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