Beef Stifado
Ingredients
- 800 gBeef chuck (cut into large 4cm cubes)
- 500 gOnion (small onions peeled and left whole)
- 3 pcGarlic (finely minced)
- 250 mlRed wine
- 3 tbspRed wine vinegar
- 4 pcRound tomato (peeled and crushed)
- 4 tbspExtra virgin olive oil
- 1 pcCinnamon stick
- 3 pcClove
- 4 pcHot pepper de la Jamaïque
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Beef chunks that pull apart with a fork, coated in a glossy brown sauce. The warm aroma of cinnamon and reduced red wine fills the kitchen.
- 1
In a cast-iron pot with olive oil, brown the beef chuck cubes on all sides. Aim for a deep golden crust to flavor the sauce.
- 2
Remove the meat. In the same fat, add the whole onions and garlic. When the onions are translucent and just starting to color, deglaze with the red wine vinegar, scraping up the browned bits.
- 3
Return the meat to the pot. Add the tomato paste, crushed tomatoes, red wine, cinnamon, cloves, allspice, and bay leaf. The liquid should almost cover the meat.
- 4
Cover and simmer over very low heat. The sauce should reduce until it's thick and coats the back of a spoon. The meat is ready when it falls apart easily.
Frequently asked questions
How do you get this dish right?
- Prepare it the day before, the cinnamon and clove flavors infuse better after resting overnight.
- Don't rush the cooking, the collagen in the beef must melt slowly to create that syrupy sauce texture.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. It gets better every time you reheat it.
