BEEF SHIN VINDALOO

Serves
4
Prep
15mins
Cook
3hrs
DIFFICULTY
medium
Ingredients
  • 2.5kg Manning Valley Naturally shin, cut into 5x5cm cubes
  • 3 large red onions
  • 60g ginger
  • 30g garlic
  • 1 bunch coriander roots and steams
  • 5 large tomatoes, chopped
  • ½ cup extra virgin olive oil
  • 5 tsp sugar
  • 750ml beef stock
  • 1 bottle Vindaloo paste
  • 1 packet baby cucumbers, diced
  • 1 tsp whole mustard seeds, crushed
  • yoghurt
  • 1 bunch fioretto
  • ½ tsp coriander powder
  • ½ tsp cumin
  • sea salt flakes and black pepper
Method
  • For the beef shin vindaloo, heat oil in a heavy base pot. Ground the onions, ginger, garlic, and coriander roots and stems. Add ground ingredients and sauté till oil splits, or when ingredients are caramelised. Then add beef 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 beef is tender.
  • For the cucumber and tomato raita, mix the cucumbers, tomatoes, and mustard seeds into the yogurt.
  • While the Vindaloo is in the oven, toss the fioretto in olive oil and powders. Heat oven to 180°C and roast until the fioretto is cooked.
  • Serve the Vindaloo hot with the cucumber and tomato raita, and the roasted fioretto.

WHY NOT SHARE YOUR
MANNNING VALLEY NATURALLY
PICS WITH US?

We'd love to repost them!

#manningvalleynaturally
@manningvalleynaturally

"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."

Judge – 2018 Sydney Royal Fine Food Show