Beef Shin Vindaloo

Beef Shin Vindaloo

Indulge in the robust flavours of beef shin vindaloo, paired perfectly with refreshing cucumber and tomato raita and roasted Fioretto. This combination promises a well-balanced and flavourful meal that is sure to delight your taste buds.

CHEF

Clarissa Feildel Manu Feildel

cuisine

Indian

social

Clarissa Feildel Manu Feildel

cooperated brands

Patak’s
Manning Valley Naturally

Rio Vista Olives
Perfection Fresh

Beef Shin Vindaloo

Beef Shin Vindaloo

Full Recipe In details

Ingredients

INGREDIENTS (BEEF SHIN VINDALOO)
  • 3 large red onions
  • 60 grams ginger
  • 30 grams garlic or 5 cloves
  • 1 bunch of coriander roots and stems (optional)
  • 4 large Perfection Fresh Truss Tomatoes chopped roughly
  • 2.5 kg Manning Valley Naturally Beef Shins trimmed and cut into 5x5cm
  • ½ cup Rio Vista Extra Virgin Olive Oil
  • 5 tsp sugar
  • 750ml beef stock
  • 1 (283g) bottle of Pataks Vindaloo paste
  • 1 tsp salt or to taste
INGREDIENTS (CUCUMBER AND TOMATO RAITA)
  • Perfection Fresh Qukes® cucumbers diced
  • Perfection Fresh Truss Tomatoes with seeds taken out then diced
  • 1 tsp whole mustard seeds (slightly pounded or crushed)
  • Salt and pepper to taste
  • Yogurt
INGREDIENTS (ROAST FIORETTO)
  • 1 bunch of Perfection Fresh Fioretto®
  • 1/2 tsp each Coriander and cumin powder
  • Rio Vista Extra Virgin Olive oil
  • Salt and pepper to taste

Methods

  • For the beef shin vindaloo, heat oil in a heavy base pot.
  • Ground onions, ginger, garlic and coriander roots and stems.
  • Add ground ingredients and sauté till oil splits, or when ingredients are caramelised.
  • Then add meat and tomatoes, stir for two of three minutes.
  • Add stock and bring it to boil.
  • Add sugar and salt.
  • Cover and put it in the oven at 160°C for about 3 hours or until the meat is tender.
  • For the cucumber and tomato raita, mix all the listed ingredients into the yogurt.
  • While the Vindaloo is in the oven, toss Fioretto in olive oil and powders. Heat oven to 180c roast till veg is cooked.
  • Serve the Vindaloo hot with the cucumber and tomato raita, and the roasted Fioretto.

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