Stifado

INGREDIENTS
1-1.5kg brisket - fat already trimmed
500g shallots (10-12), peeled and whole
5 garlic cloves, whole
2 tablespoons tomato paste
1 400g can plum tomatoes
2-3 ripe tomatoes
200ml red wine
400-600ml water
1 cinnamon stick
3 cloves
2 bay leaves
2 tablespoons red wine vinegar
1 teaspoon dried oregano
2-3 sprigs fresh thyme and oregano
ground black pepper and salt
4-5 potatoes


METHOD
1. Preheat your oven to 140C fan-forced. In a casserole pot (one that is suitable for the oven and with a lid because we’re going to pop it in there too,) brown the meat on a medium-high heat in batches with a little EVOO (extra virgin olive oil). Once the meat has browned all over, place it in a clean dish and set it aside.

2. In the same pot, on a medium heat, add a little more EVOO into the same pot and sauté the shallots whole until soft. Add the garlic and soften them for 4-5 minutes then add the tomato paste. Mix well and cook for 2-3 minutes. Add the ripe and can tomatoes, break them up with a wooden spoon and then add the meat back in.

3. Pour in the wine and simmer until it has reduced by about half then add the water, red wine vinegar, cinnamon, cloves, bay leaves, dried oregano, fresh thyme, oregano, salt and pepper.

4. With the lid on, pop your pot in the oven for an hour. Meanwhile, peel and wash your potatoes, cut them into quarters and add them to your casserole pot after an hour. Continue to slow cook for 90 minutes then remove the lid, crank the heat up to 200C and cook for a final 10 minutes until your stifado has picked up a bit of colour. Serve with pourkouri pilafi (bulgur pilaf or rice) or mash potato.

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Note: If you don’t have an ovenproof casserole pot with a lid, no stress. Cook everything in a regular pot and transfer into a roasting pan and cover well with foil before putting it in the oven.