So… we bought a cow. A half cow. Over a year ago. And it’s been sitting in our freezer all this time waiting because I didn’t want to “waste it” by just cooking it up poorly and I cook chicken more often, so the only part of “Bessie” that we’ve used until now was the ground beef that I’ve used for hamburgers (yum) and in tacos and spaghetti sauce. Ground beef is fairly fool-proof. A roast? Not so much for me. And beef cubes? Don’t get me started. I have two grocery bags full of them and not a clue what to do.
But Google came to my rescue. I did a search and came up with three recipes right away that I wanted to try. The first is Vindaloo. Oh and it’s as delicious to eat as it is to say. LOVE it!
Inspired from an easy recipe using beef cubes from Food Network
1) In a small pan, toast until fragrant, about 1 minute.
1 t. cumin seeds
2 1” pieces of cinnamon bark
6 whole cloves
4 whole black peppercorns
2) Pour into a spice grinder and grind into a powder. Add this spice mix powder to a food processor and add the following. Process until smooth, then set aside in the food processor (I use a magic bullet).
1 t. ground turmeric
2 t. ground paprika
1/2 t. cayenne
6 cloves of garlic
1” piece of fresh ginger, peeled and chopped
1/2 cup apple cider vinegar
3) Warm over medium-high heat:
1/4 cup canola oil
4) When the oil is heated, add
1 medium red onion, sliced very thinly
1 serrano pepper, sliced in half
5) Stir frequently until golden brown, about 10 minutes turning the heat down if they start to burn.
6) Add the spice mixture to the onion pepper mixture (but don’t wash out the food processor yet). Be careful as it may sizzle in the hot oil. Stir well, turning down the heat if necessary.
7) Keep stirring until almost all the liquid is evaporated. It’s OK if you see the oil separate a little from the spice mixture.
8) Add, stir, and cook until the meat browns, about 5 minutes.
2 lbs. beef cubes (boneless beef top sirloin, trimmed and cut into 1” cubes)
9) Add 1 cup of hot water to the dirty food processor bowl and swirl it around to pick up any residual spices, then pour that into the pot. Add salt and pepper to taste. Bring the mixture to a boil, then turn down the heat to simmer.
10) Cover and cook for 30 minutes, then move the lid slightly ajar to allow steam to escape and cook for another 10 minutes.
11) Check the meat for tenderness. It shouldn’t be chewy at all. Serve over rice or with naan.
*I served this over brown rice and it was delicious.