Easy and spicy slow cooker beef vindaloo recipe made with beef short ribs.
Ingredients
1.2kg beef ribs
2 tablespoons vegetable oil
2 small red onion, cut into thin wedges
375g Passage to India Vindaloo simmer sauce
2 teaspoons mustard seeds
1 teaspoon cumin seeds
3 carrots, shredded
1/3 cup coriander leaves
Steamed basmati OR Passage to India 90 Second Pilaf Rice, to serve
Method
Place ribs into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat and simmer for 25 minutes. Remove from heat and cool in liquid. Drain. Cut ribs into individual pieces keeping the bone attached
Heat half the oil in a deep frying pan over medium heat. Add half the onion and cook for 3 minutes or until softened. Add Vindaloo simmer sauce and bring to the boil. Add beef ribs and stir until coated with sauce. Reduce heat to low, cover and simmer for 1 hour or until beef is tender
Meanwhile, heat remaining oil in a frying pan over medium heat. Add remaining onion and cook for 3 minutes or until softened. Add mustard seeds and cumin seeds. Cook for 2 minutes or until aromatic. Add carrots and cook for 3 minutes or until just softened. Remove from heat and season with salt and white pepper
Stir coriander leaves into ribs just before serving. Spoon cooked rice onto serving plates, top with ribs and sauce and serve with carrot salad and rice
