Holly's Greek low-temperature casserole in the style of a Stifado
Here is my ** Stifado recipe ** that differs in the way of preparation but a little from the "normal".
It is very important that it is prepared on the evening of the previous day to properly pull through. I also shake the meat in the ** low temperature sector ** at 95 ° for about 10 hours.
Parry 2 kilos of beef and cut into pieces of about 6-8 cm and 5 cm thick.
- Cut 500g onions into big pieces
- 1 glass of red wine
- Peel and core seeds 1kg and chop into pieces
- 250 ml of passed tomatoes
- 50 g of tomato paste
- 3 garlic cloves
- 8 peppercorns
- 4 cloves
- 1 cinnamon stick
- (no salt yet)
Sear the meat pieces one at a time and set aside.
Snatch diced onions
Add tomato paste and sauté
deglaze with a glass of red wine
Add chopped tomatoes
Add spices
Add pieces of meat to the broth and top up with the tomato (you can not see it on the video)
Meat for about 10 hours at 95 ° and then turn off the oven. The meat must decay when you go in with a fork. Depending on the meat and its quality, the cooking times in the temperature range are very different and can vary even once by 1-2 hours. With plenty of salt, a tablespoon of sugar (yes properly read sugar) a teaspoon of oregano and possibly cumin (very carefully dosed) or "taste" just to taste and leave everything overnight or at least 6-8 hours.
In the meantime:
Peel 1 kilo of small onions (there are everywhere in Greece, if necessary dodge on shallots) and then cook in vinegar water for 8 minutes.
Drain onions and place in a pan in which you have given 3 tablespoons of brown sugar.
Caramelise the onions until the sugar liquefies and sticks to the onions.
Then add about 2 tablespoons of balsamic vinegar and a tablespoon of Petimezi (red Greek grape syrup) and deglaze with 200 ml of red wine.
Have everything reduced and then switch off the heat and let the onions in the brew overnight or for at least 6-8 hours.
** 60 minutes before the meal **
Lightly fry small boiled potatoes in a little olive oil and a sprig of rosemary.
Put the potatoes and the small onions in a casserole dish with the mixture, which has been dissolved with a little liquid from the pan.
In addition, the stewed meat give everything easily and everything 30 minutes at 130 ° in the preheated oven. If you want, you can switch on the top grill of the oven and put some feta over the stewed meat and bake everything.
Short baked baguette, Greek red wine that you took to deglaze or of course a beer. Because of the slight sweetish note and the hint of cinnamon flavor fits perfectly a dark very malty beer.
** What is my blog about? **
Here I publish everything that has to do with the topic of Greece. Pictures, excursion recommendations, recipes and travel tips you can see and read here.
▶️ DTube
▶️ IPFS