royston.duttonover 3 yearsSlow cooked Tandoori beef Vindaloo10 comments,0 shares,6 likesroyston.duttonover 3 yearsThanks @harveym000harveym000over 3 yearsthat looks so goodHari Ghotraover 3 email@example.com that's a good choice!royston.duttonover 3 yearsApple cider vinegar is what I normally useHari Ghotraover 3 yearsIn Goan cuisine they use toddy vinegar a vinegar made from coconut. You can buy it online now. The best substitute is cider vinegar but I will use whatever I have which is usually a malt vinegar.royston.duttonover 3 yearsWhat vinegar do you use @Hari Ghotraroyston.duttonover 3 yearsTotally agree with vinegar being the key to a good vindaloo and of course a nice heatHari Ghotraover 3 yearsThanks so much for sharing @royston.dutton mine is more simple and focusses on the chilli and vinegar flavours of the dish which are key in a Goan Vindalooroyston.duttonover 3 yearsHi Hari I marinated the beef for 48 hours, then skewered searing all edges on a hot barbecue before adding to the slow cooker. It's a very rich tasting curry. Next time I shall give your vindaloo a try 👍 Cheers RoystonHari Ghotraover 3 yearsLooks like that has simmered low and slow! How did it taste? Did you marinade first?