Beef stifado. Fill Your Cart With Color today! Place the beef in a large non-reactive bowl. If using fresh, peel and roughly chop the tomatoes.
Repeat with the remaining butter, olive oil and beef. To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed.
Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, beef stifado. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Fill Your Cart With Color today! Place the beef in a large non-reactive bowl. If using fresh, peel and roughly chop the tomatoes.
Beef stifado is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Beef stifado is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook beef stifado using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Beef stifado:
- {Get 1 kg of beef cut into portions.
- {Get 1 kg of baby shallot onions (for stifado).
- {Prepare 2 of large ripe tomatos, grated.
- {Prepare 1 cup of tomato passata.
- {Prepare of rosemary, 1 bay leaf, peppers and allspice grains.
- {Make ready 1/2 cup of vinegar & 1/2 cup wine.
- {Prepare 1 cup of olive oil.
Put the beef in a glass, ceramic or plastic bowl – metal can react with the marinade – and season with salt and pepper. Add all the marinade ingredients, then cover and marinate for several hours or overnight. When you're ready to start cooking, heat the olive oil in a large flameproof casserole dish. Drain the beef reserving marinade, pat dry on kitchen paper.
Instructions to make Beef stifado:
- Heat half the oil in a large pot, place the meat coated with flour and brown well on all sides..
- Stir in the wine, add the tomatoes and the tomato passata, the herbs, peppers, allspice and the hot water that is needed. Cover and let it simmer..
- Have the baby shallot onions peeled, blanch for a while in boiling water and strain them in a strainer..
- Sauté the onions well in a large frying pan with oil until they are golden brown..
- When the meat starts to get tender add the baby shallot onions to the pot and then add the vinegar..
- Let it boil over low heat until the onions are soft and the sauce thickens..
- Add the salt towards the end of cooking so that the meat doesn't get tough..
Heat the remaining oil in the pan and brown the beef slices on both sides then add to the casserole dish. Throw in the beef and cook them a bit until it is a bit brownish from all sides. Pour in the Tomato juice from the can and the vegetable cube. Add spice, salt and pepper as well as water. Beef Stifado has the unmistakable aromas of cinnamon and black pepper with a little sharpness from the vinegar.
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