{"id":7238,"date":"2019-01-10T22:00:50","date_gmt":"2019-01-10T22:00:50","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7238"},"modified":"2019-01-10T22:06:52","modified_gmt":"2019-01-10T22:06:52","slug":"vindaloo-who","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/01\/10\/vindaloo-who\/","title":{"rendered":"Vindaloo Who?"},"content":{"rendered":"

You might be surprised by this, but here goes anyway.\u00a0 I’m not a fan of Indian food.\u00a0 There.\u00a0 I said it.\u00a0 I’ve tried!\u00a0 I just couldn’t get past the smell of Indian curry.\u00a0 Or my unfortunate exposure to bugs in any given Indian restaurant.\u00a0 To be fair, I tried three different Indian restaurants.\u00a0 In three different states!\u00a0 I feel justified in my dislike.<\/p>\n

But then the Instant Pot happened.\u00a0 That and my spice collection has gotten pretty sophisticated in the past half a decade or so.\u00a0 Hubs and I were pondering what to do with a chuck roast one night.\u00a0 Stew?\u00a0 Boring.\u00a0 Pot roast?\u00a0 Blah.\u00a0 I grabbed my instant pot cook book.\u00a0 Thai curry?\u00a0 Perhaps.\u00a0 And then I saw it.\u00a0 Vindaloo.\u00a0 I ran my hand over the page.\u00a0 Should I try it?\u00a0 What if bugs suddenly appear?\u00a0 That’s ridiculous I told myself.<\/p>\n

\"\"<\/p>\n

The recipe said it was spicy.\u00a0 I happen to like spicy and so does Hubs.\u00a0 He protested the long list of ingredients.\u00a0 Pshaw!\u00a0 I have everything on that list!\u00a0 He got to work cutting the bone out and I gathered all the spices.\u00a0 Off we went!\u00a0 I have to say, it was pretty spicy.\u00a0 I couldn’t stop eating it.\u00a0 It’s not very glamorous to look at, but we haven’t stopped talking about it since we made it.<\/p>\n

\"\"<\/p>\n

I’ve since gone down a winding path of vindaloo recipes that seems neverending.\u00a0 The book said this was the British version of vindaloo and that makes sense to me now.\u00a0 What’s going to happen?!\u00a0 Will butter chicken be next?!\u00a0 What’s the story with masala?!\u00a0 Why does ghee exhist?!\u00a0 Can tandoori happen without the tandoori oven?!\u00a0 Why are curry leaves green, but the powder is yellow?!\u00a0 Why?!\u00a0 Tune in next week for As My Curry Burns.<\/p>\n

\"\"<\/p>\n

This recipe came straight from the book Instant Pot Obsession by Janet A. Zimmerman.\u00a0 I would hug her and love her and call her my squishy if I ever met her in person.<\/p>\n

\"\"<\/p>\n

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Beef Vindaloo<\/h2>\n
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Ingredients<\/h3>
  • 1\/4<\/span> cup<\/span> vegetable oil<\/span><\/li>
  • 1<\/span> medium onion sliced<\/span> we chopped it<\/span><\/li>
  • 4<\/span> garlic cloves minced<\/span> we used 1 tablespoon garlic powder<\/span><\/li>
  • 2<\/span> teaspoons<\/span> cayenne pepper<\/span> this is pretty hot and we like spicy...feel free to cut it in half or omit it<\/span><\/li>
  • 2<\/span> teaspoons<\/span> curry powder<\/span> the yellow kind...I'm clarifying because I did not know either<\/span><\/li>
  • 1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>
  • 1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> ground ginger<\/span> we like more punch so we used ginger paste here<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> cinnamon<\/span> we upped this to a half teaspoon<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> black pepper<\/span><\/li>
  • 1\/2<\/span> cup<\/span> chicken stock<\/span> we used beef broth<\/span><\/li>
  • 1\/4<\/span> cup<\/span> rice vinegar<\/span><\/li>
  • 2<\/span> lbs<\/span> boneless beef chuck cubed<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Select saute on the Instant Pot and add the oil and onion.\u00a0 Cook until the onion becomes translucent, about 10 minutes, stirring frequently.\u00a0 (her book says 2 to 3 minutes....it's not.)\u00a0 Add all the spices and cook for about 3 to five minutes, making a paste.<\/div><\/li>
    • Add the vinegar and beef stock, stirring until everything is combined and reduce the liquid for about 10 minutes (her book says to \"desired consistency\").\u00a0 Add the beef and stir to coat all the meat.\u00a0 Press the cancel button and lock the lid into place.<\/div><\/li>
    • Select the manual button and press the plus or minus buttons to get to 25 minutes on high pressure.\u00a0 After cooking, naturally release the pressure for 15 minutes.\u00a0 Press cancel.\u00a0 Then, quick release any remaining pressure and unlock and remove the lid.<\/div><\/li>
    • Either serve right away, or continue to saute using the steps above to further thicken the sauce.\u00a0 (we didn't thicken it this time, but we did the first time we made it and I personally prefer the sauce to be thicker)\u00a0 I served mine with buttered jasmine rice.\u00a0 Enjoy!\u00a0 (get her book...we love it!)<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      You might be surprised by this, but here goes anyway.\u00a0 I’m not a fan of Indian food.\u00a0 There.\u00a0 I said it.\u00a0 I’ve tried!\u00a0 I just couldn’t get past the smell of Indian curry.\u00a0 Or my unfortunate exposure to bugs in any given Indian restaurant.\u00a0 To…<\/p>\n","protected":false},"author":1,"featured_media":7304,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/01\/IMG_20190107_200457_2.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1SK","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7238"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7238"}],"version-history":[{"count":5,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7238\/revisions"}],"predecessor-version":[{"id":7311,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7238\/revisions\/7311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7304"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}