Beef Cheek Vindaloo

Beef Cheek Vindaloo

Ingredients

For spice masala

• 2 tsp whole cumin seeds

• 2 to 3 dried red chilies

• 1 tsp black peppercorns

• 1 tsp cardamom seeds

• 1 3" stick of cinnamon

• 1.5 tsp whole black mustard seeds

• 1 tsp fenugreek seeds

• 5 tbsp white wine vinegar

• 1.5 to 2 tsp salt

• 1 tsp brown sugar

• 1 cup vegetable oil

• 2 medium onions, peeled and finely sliced

• 1 cup water

• 700 g beef cheek brined with brine solution (50 g salt & 30 g sugar, 1 ltr water)

• 2 cm cube fresh ginger, chopped

• 1/2 head of garlic, peeled

• 1 tbsp ground coriander

• 1 tsp turmeric

• 1 tbsp red chilli powder

• 400 g canned tomatoes

• 1 cup coconut vinegar

• 1/2 tsp salt

For coconut foam

• 500 g coconut cream

To serve

• sliced cucumber

• 1/2 cup fresh coriander (optional)

Method

For spice masala

Toast each spice individually and grind all into a fine mix in a coffee mill or spice mill. Put the ground spices in a small bowl. Add the vinegar, salt, and brown sugar, cover and allow to marinate overnight.

 Next day, heat the oil in a pressure cooker and add the onions and fry, stirring frequently, until the onions turn brown and crisp. (Be careful not to over-brown or it will taste burnt.)

Cut beef cheek into small cubes of 1.5x1.5 cm and set aside.

Now add the ginger-garlic paste, and tomatoes into the same pot. Reduce to medium heat. Stir the paste for a few seconds.

Add the coriander and turmeric. Stir for another few seconds.

Add in beef cheek cubes and 1 ltr of water into the pot.

Bring to a boil, cover and simmer gently for 45 minutes in pressure cooker or until beef is tender. Stir occasionally. Serve over cooked rice. And top it off with toasted coriander, toasted cashew and curry leaves.

For coconut foam

Heat up coconut cream with some salt.

Add into espuma bottle and pump with 2 cream chargers.

Serve Beef Cheek Vindaloo in kuih pie tee shells topped with coconut foam.