really tender greek beef

elljay20

Anyone got a recipe???

we were in zante and had this amazing tender beef tomato dish.
the meat just shreaded apart!!!!! i can't find any recipes but would love to cook this for oh. it seemed to have chopped tomatos in it and the herbs and spices i can manage , but it's how to cook it so it's so tender!!!!

normally i just braise beef in gravy and onions for 3 hrs, but with this i'm stuck!!! anyone got any good recipes along these lines?
thankyou.

thriftlady_2

I'm no expert on Greek food but it sounds like Beef Stifado. Here's a recipe for rabbit stifado that I think is delicious. Just replace the bunny with beef

MRSMCAWBER

Hi there

beef stifado???? I had this in kefalonia..and my mum makes a lovely one... but i did buy a greek cookery book on holiday so this is the recipe:-

serves 5-6

1 kilo shin or chuck beef
1 medium onion finely chopped
1 cup dry red wine
1 cup olive oil
4 ripe tomatoes -peeled and blitzed
1tbsp tom purree
1 bay leaf
salt
whole peppercorns
1 kilo baby onions (or you can use normal onions chunked)

cut the meat into chunks
heat oil and saute meat
add onion and continue cooking
add wine, tomatoes and puree and 1 1/2 cups of hot water, bay leaf and seasoning
cover the pot and let the meat simmer for about 1 1/2 hrs
put in the peeled onions and continue cooking for 1 hr..

hope you enjoy.... ooh i would also do this in a casserole in the oven too

elljay20

those are excellent suggestions, thankyou

Paulie'sGirl

My dad makes the best stiffado, I'll get the recipe for you.

Yum!

Seakay

Cut 2lb steak into large pieces. Brown them in oil with 3lb smalll onions and several cloves of garlic. Into the same pan put half a pint of highly seasoned tomato puree and a glass of red wine. Simmer slowly until the meat is very tender and the sauce is reduced almost to the consistency of jam.

You can do this in a SC, bu in that case the sauce will be sightly runnier because the lid will be on. I have done this in the oven turned all the way down with no lid on the pan and it was fine (having bought it to a simmer on top of the stove).
Any tomato paste or puree will do, just add your own salt.

Bongedone

I spoke to the chef after having this last month when in Aegina. They said the main spice ingredient was a cinnamon stick. Don't break it and take it out at the end of the cooking process. Also bay leaves mentioned above.

I'm going to give it a try in the slow cooker.

elljay20

Seakay wrote: »

Cut 2lb steak into large pieces. Brown them in oil with 3lb smalll onions and several cloves of garlic. Into the same pan put half a pint of highly seasoned tomato puree and a glass of red wine. Simmer slowly until the meat is very tender and the sauce is reduced almost to the consistency of jam.

You can do this in a SC, bu in that case the sauce will be sightly runnier because the lid will be on. I have done this in the oven turned all the way down with no lid on the pan and it was fine (having bought it to a simmer on top of the stove).
Any tomato paste or puree will do, just add your own salt.

half a pint of puree??:eek: doesn't it just come in little tubes?

MRSMCAWBER

Hi there

The "puree" might have meant passata..well i would think so anyway

elljay20

MRSMCAWBER wrote: »

Hi there

The "puree" might have meant passata..well i would think so anyway

oh my god, i don't know what pasata is!!!!!!!!!:rotfl: i really have been gone from here for too long!!!

MRSMCAWBER

Sorry

Its blitzed n sieved tomatoes.... you will find it near the tom puree or tinned toms.. in tall jars or even in short fat cartons.... you can get it with herbs in etc..but i always just buy the basic one and add my own ...