Goan Curried Braised Beef With Coconut Milk, Vinegar and Potatoes
Recipe type: Entree
Cuisine: Indian
Adapted from Raghavan Iyer.
  • 3 lbs bone-in beef chuck, cut into 5-7 large chunks (see comments above re: braised vs stew; if you use less beef be sure to reduce the cayenne and turmeric)
  • 3 t cayenne pepper OR 1 t cayenne, 1 t half sharp paprika and 1 t sweet paprika for less heat
  • 1½ t ground turmeric
  • 1½ lbs potatoes (you can cut into 1-inch chunks and submerge in water until they are needed or you can choose a waxy potato and leave them whole and un-peeled, which has become my preference, in which case add the potatoes with the meat at the beginning of the cooking)
  • 2 T vegetable oil
  • 3 red onions, thinly sliced (shallots are fine too--Iyer calls for shallots)
  • ½ t cardamom (I am out of whole--use 4 bruised whole pods if you have them)
  • 4 dried bay leaves
  • 5 2-inch cinnamon sticks
  • 2 heaping t ground cumin
  • 2 heaping t ground coriander
  • 1 14-oz can coconut milk
  • 1 14-0z can diced tomatoes
  • ⅓ cup cider vinegar (Iyer calls for malt vinegar which I do not have)
  • salt to taste
  • chopped cilantro for garnish
  1. Cut the chuck into large pieces and cut the bone out. Rub the meat with the cayenne and turmeric and refrigerate (with the bone) for at least 30 minutes and up to overnight. The longer it marinates the more the turmeric will tenderize the meat.
  2. Preheat the oven to 300 F. Heat the oil in a large dutch oven. Add the cardamom pods, cinnamon sticks and bay leaves and roast in the oil until fragrant. Add the meat and brown it and the bone in stages, on all sides. Remove with a slotted spoon and add the onions. Cook briefly. Add the cumin and coriander. Briefly stir fry. Re-add the meat as well as the vinegar, coconut milk and tomatoes (including the juices). Bring to a boil. (Add the potatoes now if using whole, unpeeled waxy boiling potatoes.) Place parchment paper over the pot and then place a heavy lid on the pot. Place in the oven for 1½ hours (or longer, in which case braise at 275 F).
  3. Remove the pot and stir the meat briefly. Drain the potatoes and add them to the pot. Turn the heat up to 300 F if you had it lower. Stir the potatoes into the liquids and replace the parchment and lid. Put it back in the oven for another hour or until the potatoes are fork tender but not falling apart. Iyer says because of the tomatoes, the potatoes can take at least 1½ hours before falling apart. If the dish is ready before you are, just leave it in the oven at 250 F.
  4. Before serving, sprinkle with chopped cilantro.
Recipe by The Spiced Life at https://www.thespicedlife.com/goan-curried-braised-beef-with-potatoes-cider-vinegar-coconut-milk/