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Wagyu Beef Vindaloo
Prep Time: 45 Minutes (Plus 18-24 Hours to Marinate)
Cook Time: 4.5 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu sirloin tip roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
PREPARING THE VINDALOO PASTE
Place your fully thawed Wagyu roast on a cutting board. Cut the roast into 1 1/2 inch cubes.
Place the Wagyu beef cubes in a large bowl, and reserve.
In a saute pan over medium heat, toast the small dried red chiles, cumin seeds, coriander seeds, fenugreek seeds, cardamom pods (seeds removed and shells discarded), cloves, cinnamon stick, and black peppercorns until they are fragrant. This takes approximately 3-4 minutes.
Let the toasted mixture cool. Then, place it in the blender.
Add the minced ginger, minced garlic, lemon juice, fresh turmeric, and a 1/2 cup of beef stock to the blender as well.
Blend until smooth. This is your vindaloo paste.
Place the vindaloo paste in the bowl with the Wagyu beef cubes, and mix until all of the beef is coated.
Cover the bowl, and place it in the refrigerator to marinate for 18-24 hours.
PREPARING THE VINDALOO
Once the Wagyu beef has finished marinating, heat the grapeseed oil in the Dutch oven over medium-high heat.
Add in the julienned yellow onions, and saute for 5 minutes.
Once the onions have softened and browned slightly, add in the minced garlic, turmeric powder, chile powder, diced tomatoes, tomato paste, apple cider vinegar, brown sugar, beef stock, and kosher salt.
Bring the mixture to a simmer. Then, add in the Wagyu beef cubes.
Reduce the heat to low, and cover the Dutch oven with a lid.
Cook for 4 hours, while stirring occasionally.
Season the Wagyu beef vindaloo with kosher salt and freshly ground black pepper.
Divide the Wagyu beef vindaloo between bowls, and garnish each bowl with cilantro leaves and sliced jalapenos.
Serve, and enjoy!
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