Stifado À La Xainti
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef, diced
- 800 g shallot (s), (whole)
- 2 beefsteak tomato (s)
- 1 stick cinnamon
- 2 bay leaves
- 2 cloves garlic, (depending on size)
- 1 cup olive oil
- 0.25 liter ¼ red wine, (dry)
- 1 tablespoon red wine vinegar
- some nutmeg, (freshly grated)
- salt
- pepper
- Orange peel, some small very thin pieces untreated
- some allspice
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized cubes, peel the shallots and garlic cloves (leave the shallots whole and cut crosswise at the ends, cut the garlic cloves into cubes or slices. Peel the tomatoes, remove the core and cut into small cubes.
- Heat the oil in a casserole and fry the meat in it (in portions), remove and set aside.
- Briefly fry the onion and garlic in the remaining fat. Then add the diced tomatoes.
- Put the meat back in the pot and add the red wine with the other spices (cinnamon stick, bay leaf, nutmeg, orange peel, a little allspice / pepper / salt) and mix everything together.
- Cover and simmer over a low heat for approx. 1.5 hours. Possibly add a little hot water and season with salt / pepper.
- Kritharaki (rice noodles) or just plain white bread go very well with this.
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