Beef Stifado With Greens And Risoni
Ingredients
- 1.2 kilogram Chuck steak fat trimmed and diced into 3cm cubes
- 2 tablespoon Olive oil
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 2 Brown onions finely chopped
- 2 clove Garlic crushed
- 1 Celery stalk finely chopped
- 200 millilitre Red wine
- 1 cup Beef stock 250ml
- 2 tablespoon Tomato paste
- 2 tablespoon Red wine vinegar
- 2 Cinnamon sticks
- 6 Whole cloves
- 2 Bay leaves
- 1 tablespoon Brown sugar
- 8 large Eschallots
- ¼ cup Currants
- ¼ cup Dried apricots chopped
- 80 gram Greek feta crumbled
- 1 Lemon zested
- ¼ cup Parsley leaves roughly chopped
- Green beans steamed
- Asparagus
- Snowpeas
- Risoni pasta cooked
Method
Heat half the olive oil in a large ovenproof casserole dish over medium-high heat. Cook the beef, in batches, for 3 to 4 minutes, or until browned. Put the beef into a large bowl, sprinkle with coriander and cumin and toss meat to coat. Season and set aside.
Add remaining oil to the dish, and cook onion, garlic and celery over medium-low heat for 5 to 6 minutes, or until softened. Return meat to the dish. Add the wine and increase the heat to medium-high. Add 1 ½ cups (375ml) water, stock, tomato paste, vinegar, cinnamon, cloves, bay leaves and sugar. Season and bring to the boil. Reduce to a low simmer, cover surface with a circle of baking paper and cover with a lid or foil. Cook for 1 hour.
Add the eschallots, currants and apricots to the dish and cook for another hour, or until beef is tender and sauce has thickened.
Sprinkle beef with feta, lemon rind and parsley. Serve with steamed greens and risoni.
Chuck Steak Diced Grass Fed Free Range
The meat from chuck cubes can be stewed, braised or slow-cooked and is ideal for one-pot cooking. Approx 500g portion
