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How long and hot to cook gravy beef for a beef vindaloo? I'm not a big beef eater, last time it was chewy as and I wound up blending it (meal prep). I want it to fall apart like a stew/curry.
1-2 hours on a VERY low heat is minimum. It helps to seal the lid down with a sausage of flour & water paste. Ideal for a slow cooker - 4 hours on high setting and up to 8 hours on the low setting if you're doing more than 1 kilo. Add veg & thicken sauce at one hour out from serving.
I like to add flour, salt, a little red wine - and don't forget a dollop of tomato sauce, for sweetness and that extra tang.
Red wine is a bit odd, brown vinegar is compulsory.
You'll want to brown it first then add your liquid then bring it to a boil then simmer on the lowest heat with a lid on. Stir occasionally. It could take an hour or two.
sounds like a job for the outside induction hot plate.
Yes
I did one hour yesterday and it was soft enough to be edible. You'll want more for it to fall apart.