A Stifado is essentially a savoury onion-based stew with meat and is an excellent comfort Greek food for those of us who are anticipating the winter doldrums. One can use rabbit, chicken, lamb, pork, beef or veal in this quintessentially Greek dish. Stifado can even be made with deer and moosemeat.
1 1⁄2 Pound
6 Clove (30 gm)
4 Clove (20 gm)
Greek wine vinegar
1⁄2 Cup (8 tbs) (Extra Virgin)
1.Bring your large pot out to cook this dish in and place it on the stove top.
2.Pour the olive oil into the pot and get ready to brown the meat in the olive oil, so turn up the heat to medium high.
3.Add the meat and saute the cubes stirring constantly so that they dont stick to the pot and get burnt.
4.Wait for the meat to get lightly braised in the oil and then add the tomato paste which has been diluted in 1 1/2 cups of water.
5.Turn up the heat to high and bring the contents of the pot to a boil.
6.Add the wine vinegar, the onions without chopping and the whole garlic cloves to the pot. Give it all a good stir to coat the meat.
7.Add oregano, sea salt and the fresh ground pepper. Lastly add the cinnamon stick along with the spice cloves.
8.Give the contents a good stir and turn the heat down and let it simmer for an hour.
9.Uncover the lid and once the meat is tender, ladle into stew dishes.
10.Serve with fresh white bread.
In this video recipe for a Beef Stifado, I use a Greek wine vinegar which can just as easily be substituted by a unique Greek red wine called Mavrodaphne (or Mavrodafni). Indeed, fellow food blogger Hank Shaw from Hunter Angler Gardener Cook swears by Mavrodaphne in hisStifado recipes, and I agree that it definitely adds another dimesion to the meal. But, for those of you who may have a hard time finding some Mavrodaphne, the wine vinegar will do just fine. For those of you who do happen to have some Mavrodaphne on hand, use it in roughly the same quantity as the vinegar in the video ( i.e. 2 or 3 tablespoons). As a side note, Mavrodaphne wine also makes an excellent accompaniment to chocolate-based sweets, so it can also be served as a dessert wine when not used in stews or the like.
All sucker's for traditional recipes here is a classic Greek meat and onion dish which will leave you asking for more. The best thing about traditional recipes is that they are simple and easy to follow and this aspect is very well essayed out in the video. Stifado makes for an excellent Sunday brunch dish so you should definitely try it this weekend.