Beef Shin Vindaloo

By Clarissa Feildel and Manu Feildel with Plate for a Mate for Oz Harvest

 

Ground ingredients 

  • 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 Kumato 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

METHOD 

  1. Heat oil in a heavy base pot. 
  2. Add blended ingredients and sauté till oil splits, or when ingredients are caramelized. 
  3. Then add meat and tomatoes, stir for two of three minutes. 
  4. Add stock and bring it to boil. 
  5. Add sugar and salt. 
  6. Cover and put it in the oven at 160C for about 3 hrs or until the meat is tender. 

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 

METHOD

  1. Mix all ingredients into yogurt

Roast Fioretto

  • Perfection Fresh Fioretto® 
  • 1/2 tsp each Coriander and cumin powder
  • Rio Vista Olives Extra Virgin Olive Oil
  • Salt and pepper to taste

METHOD

  1. Toss Fioretto in olive oil and powders. Heat oven to 180c roast till veg is cooked.

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