2.5kg Manning Valley Naturally shin, cut into 5x5cm cubes
3 large red onions
1 bunch coriander roots and steams
5 large tomatoes, chopped
½ cup extra virgin olive oil
5 tsp sugar
750ml beef stock
1 bottle Vindaloo paste
1 packet baby cucumbers, diced
1 tsp whole mustard seeds, crushed
1 bunch fioretto
½ tsp coriander powder
½ tsp cumin
sea salt flakes and black pepper
For the beef shin vindaloo, heat oil in a heavy base pot. Ground the onions, ginger, garlic, and coriander roots and stems. Add ground ingredients and sauté till oil splits, or when ingredients are caramelised. Then add beef and tomatoes, stir for two of three minutes.
Add stock and bring it to boil. Add sugar and salt. Cover and put it in the oven at 160°C for about 3 hours or until the beef is tender.
For the cucumber and tomato raita, mix the cucumbers, tomatoes, and mustard seeds into the yogurt.
While the Vindaloo is in the oven, toss the fioretto in olive oil and powders. Heat oven to 180°C and roast until the fioretto is cooked.
Serve the Vindaloo hot with the cucumber and tomato raita, and the roasted fioretto.