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Brisket vindaloo

post #1 of 17
Thread Starter 
We cut meat different down here. Now you can buy American style brisket here but it's very recent.
Italalians cut it into strips if it's young beef or veal ,often it's for ragu.
I bought that but I am going to marinate it in vindaloo mix overnight then smoke it.
Vindaloo gets a bad rap because it often the hottest thing on the menu in the Indian restaurants.
Mine will be a version of Rick Steins which is from Goa in Southern India.
I figure I will have to tinker with it a bit because it's a stove top recipe.
I will get it happening in a few hours.
post #2 of 17

Evening Mick.....  I'm in.....:popcorn

post #3 of 17
Thread Starter 
Vindaloo is vinegar based big Portuguese influence. Often the case that away from the it's region other people mess with it in Britain etc. Turn it into a version of a vindaloo because it has to be on the menu even though the cook is from another region that doesn't do it . Bit like Yankee's cooking gumbo!
Just got southerly buster( storm) about to hit here,again,I will get it set out after I batten down the hatches.
post #4 of 17

I love the analogy! Nice to see you again Moikel.

 

I am always in when you're cookin!

post #5 of 17
Thread Starter 

Its more like a rib cut ,got some of what the chinese call soft bone.Rib cartilage.I figure its from the front of the chest but not what Americans call brisket,closer to assado. 

Ground spices,garlic,ginger,red shallot,tamarind juice,white wine vinegar,wet rub style.It will sit over night.

post #6 of 17
Thread Starter 
5 cm stick of cinnamon ,1x tsp black pepper,cumin,cloves,seeds from 12 cardamom pods,8 cloves of garlic, 2 thumb size bits of ginger,1 tsp salt ,brown sugar, 2 tbs chilli powder 1/2 turmeric ,5 x tabs white wine vinegar,2 x tabs tamarind liquid., 2 x red shallots.
That's going to be the marinade,grind all the spices,bash the garlic,ginger,shallots.Mix everything into a wet paste. Rubbed all over meat ,sit in fridge overnight.
Vindaloo is normally a wet stove top dish . Fry onion,add meat,brown add water,tomato,green chilli.
Low & slow for a couple of hours. Normally made with beef shin,chuck steak .
The problem is restaurants doing Indian food have it on the menu because it's unusual ,beef for starters & they are trying to cover the food from a big diverse country.The cook may never have eaten it, or even been to Goa but Anglo's expect a vindaloo on the menu & expect it to be stupid hot because they don't know any better.
post #7 of 17
Thread Starter 


Thats it until tomorrow.

post #8 of 17
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

I love the analogy! Nice to see you again Moikel.

 

I am always in when you're cookin!


I haven't done much thats new or inside the ropes forum wise.

Family unit don't like big lumps of meat that much & summer here so food has to be a bit lighter.

I see that Simmonds kid is tearing it up for LSU,hell of a player.

I still check in here I just need to find new stuff to do.

post #9 of 17
Thread Starter 

Gone into MES  now. Certainly smell good.Plan is 3 hours at 100c ,over apple pellets.

True vindaloo is adapted from the Portuguese carne de vine d'alhos. Its true home is Goa in Southern India. This by the book except I had to sub chilli flakes for chilli powder.

post #10 of 17
Thread Starter 


This was a good meal but they could have gone another hour. The rub was spot on,hot but not stupid. Another cut might have been a better fit for the time I had. These were really a veal rib.

A proper vindaloo is a distinct taste,its got to have that tamarind sour flavour & the sharpness of the vinegar. I think spice mix is very balanced but it seemed like a lot of cardamon at the time.

I think this would be a good rub for chicken.Or lamb chops.

post #11 of 17

Good revue....   Thanks Mick....  I'm beginning to like more Indian spice foods...

post #12 of 17

They look delicious. I have never even tried Tamerin, you always make me want to broaden my comfort zone.

 

Great looking meal Moikel. I am assuming its rice and that would be a perfect offset. Impressive as always.

post #13 of 17
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

They look delicious. I have never even tried Tamerin, you always make me want to broaden my comfort zone.

Great looking meal Moikel. I am assuming its rice and that would be a perfect offset. Impressive as always.
Thanks ,I like finding ways to adapt the ingredients to a new method. I like tamarind as a flavour & it turns up in Asian & Indian cooking a lot.
I will do lamb variant next. I think it's like a lot of food it gets dumbed down & compromised. You get a vindaloo & it's not even close to its origins so you don't order it again. You think you don't like vindaloo, really you don't like imitation vindaloo you don't realise that until you get a righteous one.
post #14 of 17
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

Good revue....   Thanks Mick....  I'm beginning to like more Indian spice foods...

I find if you can get a recipe thats genuinely regional or a restaurant that just does one regions food well its a better deal. I love those pancake style things called dosa or the Sri Lankan "hoppers" .

If its butter chicken,lamb korma, chicken Madras I am not interested its just generic & westernised. Also like it when its transplanted to another country & evolves there, Malaysia,Fiji,Caribbean ,Mauritius have all got many years of amalgamation with local influences.

post #15 of 17
Vindaloo is my #1 choice when I go to Indian restaurants. This looks fantastic! Great job!
post #16 of 17
Thread Starter 
Quote:
Originally Posted by khnry View Post

Vindaloo is my #1 choice when I go to Indian restaurants. This looks fantastic! Great job!
Thanks very much.
I think that from that recipe you could do a pork shoulder, or a few other things. I do like that Southern Indian & Sri Lankan food ,tamarind,curry leaf,coconut more than the ghee,yoghurt based style.Just me of course .
post #17 of 17
Thread Starter 
Quote:
Originally Posted by khnry View Post

Vindaloo is my #1 choice when I go to Indian restaurants. This looks fantastic! Great job!


If you want a Goa seafood curry rolled out here just say so.I think they do the best seafood dishes out of all the Indian regions.

I will stick in nose to tail .

Regards Mick

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