Music, Art & Cookery
STIFADO OR GREEK STEW
1.5kg/3lb stewing beef (or pork, rabbit, hare) cut into chunks
1.5kg small whole pickling onions, peeled
2-3 tbsp olive oil
3-4 garlic cloves, chopped
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cumin
1 tsp ground cloves
2 bay leaves 3 tbsp red wine vinegar
440g/14oz can whole tomatoes
1 large glass red wine
A little butter
2 tbsp each tomato puree and parsley.
AND THIS IS WHAT YOU DO………
Either marinate the meat overnight in the fridge in the spices, olive oil, red wine, red wine vinegar covered.Add rest of the ingredients, cover with water, tightly cover and cook 4-5 hours.
Or fry in a large heatproof casserole the meat (either already marinated) otherwise add the ingredients as in 1. above.
Sizzle for a few minutes, add the tomatoes and wine and cover with water and bring to the boil and season.
Meanwhile fry the onions in butter and scatter over the meat.
Cover tightly with a layer of foil and then the lid and cook for 2½ to 3 hours at 140cFan until the meat is very soft and tender.
Stir in the tomato puree and parsely and serve immediately with rice or noodles.