BARB DAY
2 lb beef chuck cut into 1 cubes
14 cup garlic
1/2 cup red wine vinegar
4 small hot red chiles
1/4 tsp cumin seeds
3/4 tsp tumeric
1 tsp dry english mustard
1 lemon salt
1/4 tsp ginger
2 bay leaves
5 cloves, whole
3 tbsp poppy seeds
1 small onion
1/2 cup tomato paste
1 clarified butter salt and pepper t, o taste
1/4 cup sugar
Directions
Place the garlic and vinegar into a blender and mix to a smooth
paste. Remove the tops and bottoms of the chiles and remove the
seeds. (do NOT put your fingers near your eyes, or they will become
inflamed). Add the peppers to the blended paste. Put cumin seeds,
tumeric, mustard, ginger, salt and sugar into a small bowl and mix
together. Pour this mixture into the blender. Remove the peel from
the lemon, squeeze the juice, discard the pips and chop the inner
pulp. Add the juice and the pulp to the blender, then blend
thouroughly.
Place the beef into a bowl and pour the blended mixture over it.
Stir in the poppy seeds and marinate for two hours. (Be careful not
to spill this marinade, or you might have to move from your home!
Pour some clarified butter a skillet over med. heat, and add the
onions. Cook until opaque. Add the bay leaves and cloves. With a
slotted spoon, lift the meat from the marinade and add to the frying
onions, increasing the heat so that the meat is sealed quickly. When
the meat is sealed all over, add the marinade.
Cover tightly, reduce heat to low and simmer for 1 hour. After
the meat has cooked for 1 hour, add the tomato paste, stirring it
thoroughly into the meat mixture, and cook for another 30 min. When
the meat is tender, serve at once - piping hot.
This is very hot! Nice served with plain boiled or steamed long
grain rice.
For a nice cooling touch you might serve with a lime cordial.
Note: When using the hot chilies, remove the placenta as well as
the seeds (the inside fleshy membrane) as it contains Capucin and can
cause inflamation if you eat too much.
Source: Graham Kerr book , copy-righted 1971, called "The Galloping
Gourmet TV Cookbook" -Vol 6. I have made this many, many times, and
love it. I hope you will enjoy it for me, because my old stomach
just can't take it like it once did, and I have to tone down the
recipe to make it . But full-strngth it is fabulous if you like
things HOT and garlicky!
Good luck to those who are breathing in near you, for several days
after you consume this dish !
Servings: 1 servings
Beef Vindaloo Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Indian; Meat
The History of Recipes
It is quite feasible to follow the history of recipes far back into the distant past, at least as far into history as the ancient Egyptians, and maybe further still. Having said that, generally, these early records were just very simple hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius created some documents which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main course and dessert, something that is very familiar to us today. Additionally, he recounts how the cooks of his times used many herbs and spices, including a few that will be familiar to modern cooks like bay, rue and dill. Later, we find two books which date from the 14th Century - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that appears on menues today, but rather accounts of the types of meals prepared for the rich people of the time. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new herbs and spices created a torrent in recipe manuscripts, some of which are now in private cookery archives. For the decades that followed, the powerful and rich tried to offer the most exotic meals, and as a consequence, the best cooks and their recipes were much in demand. Even so, it was during the nineteenth century that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cookbooks are starting to become popular mostly due to more people being able to read, people having more leisure time and having more money. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Beef Vindaloo recipe.
