Stifado (spiced Braised Beef And Onions) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 tbsp: Olive oil,
1: Cinnamon stick, 4 inch
3 lbs: Beef, lean boneless, cut
2 tsp: Salt,
, into 2 inch cubes, prefer
Black pepper, freshly ground
, round or chuck
2 lbs: Onions, small white, each
1 quart: Water,
, about 1 inch in diameter
6 ounce: Tomato paste, can
1/4 lbs: Feta cheese, cut into 1/2
1/4 cup: Red wine vinegar,
, inch cubes
1/2 tsp: Cumin seeds,
Directions:
In a heavy 10 to 12 inch skillet, heat the olive oil over moderate
heat until a light haze forms above it. Pat the cubes of beef
completely dry with paper towels and brown them in the hot oil in 3
or 4 batches, turning them frequently with a slotted spoon and
regulating the heat so the beef colors deeply and evenly without
burning. As they brown, transfer the cubes to heavy 6 to 8 quart
casserole.
To the fat remaining in the skillet, add the water, tomato paste,
vinegar, cumin, cinnamon, salt and a few grindings of pepper. Bring
to a boil over high heat, meanwhile scraping in any brown particles
clinging to the bottom and sides of pan. Then pour it over the meat
in the casserole. Bring to a boil, reduce the heat to low, cover the
casserole tightly and simmer for 1 hour and 15 minutes before adding
the onions.
To peel the onions easily, drop them into a large pot of rapidly
boiling water and cook briskly for 1 minute. Immediately drain them
in a sieve or colander and run cold water over them. Then trim the
ends with a small, sharp knife and slip off the peel.
Stir the onions into the casserole, re-cover and cook for 30 minutes
longer, or until the beef and onions are tender. Stir in the cheese
and simmer uncovered for 2 or 3 minutes until the cheese softens
somewhat and is heated through. Taste for seasoning and serve
directly from the casserole.
50 of 116
Time Life Series: Middle Eastern Cooking "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 02-05-95
Source from luhu.jp
heat until a light haze forms above it. Pat the cubes of beef
completely dry with paper towels and brown them in the hot oil in 3
or 4 batches, turning them frequently with a slotted spoon and
regulating the heat so the beef colors deeply and evenly without
burning. As they brown, transfer the cubes to heavy 6 to 8 quart
casserole.
To the fat remaining in the skillet, add the water, tomato paste,
vinegar, cumin, cinnamon, salt and a few grindings of pepper. Bring
to a boil over high heat, meanwhile scraping in any brown particles
clinging to the bottom and sides of pan. Then pour it over the meat
in the casserole. Bring to a boil, reduce the heat to low, cover the
casserole tightly and simmer for 1 hour and 15 minutes before adding
the onions.
To peel the onions easily, drop them into a large pot of rapidly
boiling water and cook briskly for 1 minute. Immediately drain them
in a sieve or colander and run cold water over them. Then trim the
ends with a small, sharp knife and slip off the peel.
Stir the onions into the casserole, re-cover and cook for 30 minutes
longer, or until the beef and onions are tender. Stir in the cheese
and simmer uncovered for 2 or 3 minutes until the cheese softens
somewhat and is heated through. Taste for seasoning and serve
directly from the casserole.
50 of 116
Time Life Series: Middle Eastern Cooking "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 02-05-95
Source from luhu.jp