Beef Vindaloo

Use a sharp kitchen knife to cut beef chuck into 2-inch thick cubes. Transfer to a large mixing bowl.

Add 1 teaspoon salt and ½ teaspoon freshly cracked black pepper to the bowl. Toss to coat the beef thoroughly with salt and pepper. Set aside.

Heat a large skillet over medium-high heat. Add the neutral oil and heat until shimmery.

Add the seasoned beef to the skillet. Sauté until browned on all sides, about 6 minutes. Transfer browned beef to a plate and set aside.

Reduce heat to medium. Add the chopped onion to the skillet and cook for 15 minutes until browned and caramelized, stirring frequently.

Add minced garlic and cook for 2 minutes until softened.

Add garam masala, cumin, paprika, turmeric, ground mustard, cayenne, ground ginger, and cinnamon. Stir and cook for 1 minute until spices are fragrant.

Add tomato paste and stir to incorporate.

Pour in apple cider vinegar to deglaze the skillet. Cook for 2-3 minutes, stirring constantly.

Pour in beef stock and stir. Return the browned beef to the skillet. Cook over medium heat until the liquid begins to boil.

Reduce heat to medium-low. Cover and let simmer for 60 minutes, stirring occasionally. If the sauce thickens too much, add 1-2 tablespoons of beef stock as needed.

Taste and adjust salt. If vinegar flavor is too strong, add ½-1 packed teaspoon brown sugar and simmer for 2-3 minutes.

Remove from heat. Serve over basmati rice with naan and Greek yogurt if desired.