Stifado provençale

Summary

Ingredients

• 2 kg leg slice (s) (ox leg slices)
• 1 kg shallot (s)
• 1 ½ liter white wine, dry
• 1 tablespoon, heaped tomato paste
• 6 cloves garlic, approx. Dose to taste, chopped
• 1 tablespoon, heaped cardamom, dry-roasted, finely ground
• 2 orange (s) (organic)
• 300 g olives, reen with stone, best quality
• Salt and pepper, whiter from the mill
• 1 tablespoon, heaped dijon mustard
• 1 baguette (s)
• possibly flour butter, if necessary

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Instructions

1. Remove the meat from the bone and cut into large cubes (approx. 3 cm edge length). Fry the meat cubes and bones in a pan over high heat all around until dark. Then add the chopped garlic and fry for 1/2 minute. Add the tomato paste. Continue roasting for 1 min. Deglaze with a little wine and put the meat and bones in a suitable saucepan.
2. Now fry the shallots well and add them to the saucepan with the meat. Then add the rest of the wine, the meat should be well covered! Season with salt and cardamom (add only half of the cardamom first) after half an hour of cooking and season with cardamom if necessary.
3. Now thin the peel of the oranges without peeling off the whites, but do not rub! Put the bowl in the Stifado. Then squeeze out the juice and add it. Let simmer slowly for about 1 hour. As soon as the meat is tender, remove the pan from the fire.
4. The special thing about this stifado is the spice combination of cardamom, garlic and the orange peel. It is very important that you taste the cardamom, but not overly dominate the taste of the orange peel. Therefore try again and again and if the orange taste gets too intense, fish out the shell! To make it easier to fish out the shell in good time, cut off pieces of shell as large as possible!
5. When the meat is tender, add the olives. Don`t let it boil anymore! If necessary, season with pepper and Dijon mustard. The sauce should be creamy. If not, add a little flour butter while it`s boiling.
6. It goes best with fresh baguette and a good dry white wine!

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