Favourite recipe thread ...

[Logdaft]

As requested by Wolfie ---------> here

 

 

Beef Stifado (from a Cretan recipe)

 

 

• 1.5 Kgs Stewing steak

• At least 1/2 bottle of good, rich red wine

• 3 Cloves of garlic, thinly sliced

• Shallots or baby onions

• Cupful of Olive oil for frying

• 1 cinnamon stick, broken in half

• 3 Bay leaves

• 1 tsp Bahari (ground allspice)

• 2 Tbsp tomato puree

• Salt and freshly ground black pepper

 

Cut the beef into chunks, around 2" is about right. In a fairly hot pan, heat the olive oil and when hot, fry your chunks of beef until sealed on all sides and slightly browned.

Add some more oil to the pan and fry the onions (chopped in half if they're too big) over a medium heat until they start to brown for about 5 minutes. Add the garlic and fry for a further minute. Put this in with the beef. Pour the wine into the pan, add the cinnamon, bahari & bay leaves. Stir in the tomato puree. Transfer to a deep dish & cook in a hot oven & cook slowly until tender.

Grab yourself the other half bottle of wine and marinate your throat and stomach with it! Occasionally disturb yourself to give the stifado a stir. It will take at least 2 hours to cook slowly! When it's done, the meat should be very tender and the sauce sweet and thick.

 

Serve with rice, Greek salad & crusty bread ...... & more red wine!

Edited July 5, 2017 by Logdaft

[Sussex Groundie]

Last night on the Island so Beef Stifado

 

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[Mark Bolam]

Great thread!

Logdaft how hot do you have the oven?

I've had better results with lower and slower.

Newton will rock up with his slow cooker man-chilli recipe in a bit.

Most of my best dishes suit colder weather to be honest.

Today's ivy-fest has warranted 4 ice-cold cans of Belgium's finest so far.

 

 

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[Logdaft]

Last night on the Island so Beef Stifado [img

 

Nice one SG! ... where are/were you on Crete?

[Logdaft]

Hi Mark,

 

About 200 from memory as I don't cook it that often ... It is a great recipe for winter too as it is a beef stew. I have also had it made with chicken & octopus, but beef is the best in my opinion ...

[skc101fc]

Even better to cook it the day before you intend to eat it. The flavours develop and meat becomes even more tender when its recooked. 2 hours is too quick to get the best from it.

 

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[Sussex Groundie]

Nice one SG! ... where are/were you on Crete?

Were at Notos Apartments, Milia, surprisingly nice up a hill outside the town, very quiet at night! Lovely pool and bar area, have rented a car and done all the Archeological Sites and Museums, Monasteries. Been a bit warm even for the locals 38c most days.

Flying back into Thunderstorms in good old UK later on today Thursday.

Thanks for the recipie, although both British we eat a varied diet, English, German, Indonesian, Greek.

 

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[Logdaft]

Even better to cook it the day before you intend to eat it. The flavours develop and meat becomes even more tender when its recooked. 2 hours is too quick to get the best from it.

 

Absolutely ... same with all stews & soups

[sandspider]

Should be a good one to do in a slow cooker...

[openspaceman]

Parsnip season again so I recommend Flatyre's parsnip soup recipe:

 

"about 600g of roughly chopped parsnips, a chopped leek, about an inch cube of ginger chopped, cook them in a little butter to soften them, then add about 1.3l of vegetable stock and a cup of white wine (optional), some pepper and let it gently simmer for twenty minutes then blend it."

 

If you are the sort of person who might rub their eyes after slicing garlic or don't have ginger in the house then three dollops of Nishaan Minced Ginger Garlic works

 

I also have substituted the leek with an onion, never tried the wine, and have used chicken stock left over from roasting (less the fat) and a vegetable stock cube. As I don't peel the parsnips I slice them thinly.

 

So little  preparation time and cooking I can do a pan  whilst steaming potatoes and carrots for the evening meal .

 

Because the parsnips are sweet it needs eating quickly ( a few days in fridge at most) else it ferments.