Entree: India – Goa – Beef Assado (Goan slow-braised beef in a tangy, garlicky vinegar-spiced sauce reflecting Portuguese influence)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1–1.5 in cubes
- 1/4 cup (60 ml) white vinegar or coconut vinegar
- 6 cloves garlic, crushed
- 1 tbsp (15 g) fresh ginger, grated or paste
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 dried red chilies, soaked in hot water then blended to a paste (or 2 tbsp / 30 g red chili paste)
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (5 g) coarsely ground black pepper
- 2 tbsp (30 ml) tamarind water or 1 tbsp (15 ml) lemon juice (optional, for extra tang)
- 1 tbsp (15 g) sugar or jaggery to balance acidity
- 1 cinnamon stick (about 2 in / 5 cm)
- 2 bay leaves
- 1 cup (240 ml) water or beef stock
- 2 medium potatoes, peeled and halved (about 12 oz / 340 g) (optional)
- 1 tsp (5 g) salt, adjust to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. In a bowl combine white vinegar, crushed garlic, grated ginger, blended red chili paste, ground coriander, ground cumin, turmeric, black pepper, and sugar. Add the beef cubes and toss to coat thoroughly. Marinate at least 1 hour, preferably overnight in the refrigerator.
2. Heat 2 tbsp (30 ml) oil in a heavy-bottomed pot over medium-high heat. Remove beef from marinade (reserve marinade) and brown the cubes in batches until well-seared on all sides, about 5–7 minutes per batch. Transfer browned beef to a plate.
3. In the same pot add sliced onions and sauté until soft and beginning to caramelize, about 10–12 minutes. Add the reserved marinade, cinnamon stick, bay leaves and tamarind water or lemon juice if using; cook 2–3 minutes to bloom the spices.
4. Return the beef to the pot, add 1 cup (240 ml) water or stock, bring to a simmer, cover, and reduce heat to low. Cook gently for 1.5–2 hours until beef is tender, stirring occasionally and adding a splash more water if it dries.
5. About 30 minutes before the end of cooking, add the peeled halved potatoes (if using) and continue simmering until potatoes and beef are tender and sauce is reduced to a thick, glossy consistency. Adjust salt to taste.
6. Remove cinnamon stick and bay leaves. Garnish with 2 tbsp (30 ml) chopped fresh cilantro and serve hot with steamed rice, sannas, or crusty bread.