Slow Reduction
“The art of patience. In this workshop, time is our main ingredient. We watch the flame and wait for the essence to reveal itself-concentrated, potent, and worth every second of the wait. There is a specific sound to a kitchen that isn’t in a rush. It’s the rhythmic thud of a knife on wood, the sizzling in a pan, and the silence of dough rising under a linen cloth.”
The Pot Simmers
Beef Stifado
There is something special about Greece’s Classic dish – Stifado. This rustic, hearty Beef and Onion stew is full of flavor from red wine, vinegar and spices like cinnamon, clove and bay leaves in a rich tomato sauce. Even though it was originally prepared with rabbit, for me the beef goes perfectly, harmoniously with the red wine, spices and the sweetness from the onions. Stifado is more than just a dish: it’s a statement of Greece’s love for slow-cooked, hearty meals that are meant to be shared. The secret to this dish is the long, slow cooking time, which makes the flavors extraordinarily intense and the meat meltingly tender. I shouldn’t keep you any longer from getting to work on that amazing meal. Here is my favorite recipe – the way I’ve perfected the Stifado I love.
Ingredients
- 1 kg Chuck Beef, cut into even cubes
- 750g shallots onions or baby onions peeled
- 3 tablespoons olive oil
- 80ml of red wine
- 4 tablespoon red wine vinegar
- 1 tablespoon tomato sauce
- 2 by 400g chopped tomatoes
- 4 garlic cloves, pilled and thinly sliced
- 1 cinnamon stick
- 5 whole cloves
- 2 bay leaves
- 1 spoon of allspice berries
- 1 tablespoon salt
- 1 tablespoon pepper
Instructions